Best Authentic Falafel Recipe made with Chick Peas

Soak 1 cup of garbanzo beans in water overnight until they swell.

Drain the excess water from the soaked garbanzo beans and pat them dry with a paper towel.

Transfer the garbanzo beans to a food processor.

Add 1/2 teaspoon of red chili powder, 1 teaspoon of freshly ground black pepper, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1/4 teaspoon of baking soda to the food processor.

Add 1 tablespoon of all-purpose flour, 4 cloves of garlic, chopped parsley, chopped cilantro, 1/2 onion, and 1 tablespoon of lemon juice to the food processor.

Blend the mixture for about 10 to 15 seconds, checking the consistency to ensure it is slightly grainy and not too pasty.

Transfer the mixture to a bowl and mix it by hand, shaping the falafels into golf ball-sized balls.

Freeze the shaped falafels for 30 minutes to help them hold together while frying.

Heat oil to 300 degrees Fahrenheit (150 degrees Celsius) for frying the falafels.

Fry the falafels for about 5 to 6 minutes, turning them occasionally to ensure even cooking and a dark brown crust.

Remove the falafels from the oil and drain any excess oil.

To make a falafel sandwich, cut a pita bread to form a pocket and spread hummus inside.

Add your choice of vegetables (onions, tomatoes, cucumbers, lettuce) inside the pita.

Cut 1 to 2 falafels in half and place them inside the sandwich, then top with more vegetables.

Equipment Needed

Dietary

Allergens