How to Make the BEST Falafel Recipe! | Chef Vic Cuisine

Pour the chickpeas into a large bowl and cover with about 3 inches of cold water.

Let the chickpeas soak overnight in the refrigerator until they double in size, becoming about 4 to 5 cups.

Rinse and drain the soaked chickpeas and set aside.

Remove the outer peel of each garlic clove and roughly chop the garlic.

Roughly chop the onion, enough for the food processor to handle.

In a large food processor, combine the chickpeas, chopped onion, garlic, cilantro, flour, and all the spices (salt, cumin, coriander, black pepper, cayenne pepper, and cardamom).

Pulse the mixture until it forms a rough, very coarse meal, scraping down the sides as needed.

Remove the mixture from the processor and place it in a large bowl, stirring to ensure no large pieces remain.

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

After refrigerating, form the falafel mixture into round balls using wet hands, about 2 tablespoons of mixture per ball.

Fill a skillet or deep fryer with vegetable oil to a depth of about 1.5 inches.

Heat the oil to 360 to 375 degrees Fahrenheit (182 to 190 degrees Celsius).

Test one falafel ball in the oil before frying the rest, cooking for about 2.5 to 4 minutes total until golden brown.

Fry the falafels in batches of five until golden brown on both sides, using a slotted spoon to remove them from the oil.

Drain the fried falafels on a paper towel-lined plate.

Equipment Needed

Dietary

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