Crunchy Falafel Recipe | Famous Middle Eastern Falafel and Hummus

Soak 1 cup of Kabuli chana overnight and rinse thoroughly with water.

Place the soaked chana in a mixer jar without adding water and grind to a fine paste.

Add 1 medium-sized onion, 4-5 cloves of garlic, and a handful of fresh coriander to the mixer jar.

Add 1 tablespoon of lemon juice and 1 teaspoon of parsley (if available) to the mixture.

Add 1 teaspoon of salt, 1 teaspoon of roasted cumin powder, 1 teaspoon of coriander powder, 1/2 teaspoon of black pepper powder, and 2 pinches of baking soda to the mixture.

Grind the mixture without adding water; if it doesn't grind well, add 1 tablespoon of water.

Shape the mixture into small patties, about the size of a small lemon.

Heat oil in a pan over medium flame until hot.

Fry the patties in the hot oil, cooking for about 3 minutes on each side until golden brown, for a total of 6-7 minutes.

Remove the falafel from the oil and let them drain on paper towels.

Equipment Needed

Dietary

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