Tess Makes Her Family's Favorite Crispy Falafel Recipe | Slightly Kosher

Soak dried chickpeas overnight in a bowl with about 3 inches of water covering them.

Drain and rinse the soaked chickpeas well after 18 hours.

Chop half of a large white onion into quarters.

Peel 4 cloves of garlic, adding a fifth for fun.

Put a few tablespoons of cilantro and parsley into a food processor and blend until pasty and fine.

Add half of the chopped onion, garlic, cumin, coriander, and salt to the food processor and blend until combined.

Form the mixture into balls or patties for frying.

Heat oil in a pan for frying the falafel until hot and crispy.

Fry the falafel until golden brown on the outside and cooked through on the inside.

Equipment Needed

Dietary

Allergens