MAKING CRISPY FALAFEL AT HOME

Soak 1 cup of chickpeas or fava beans overnight in plenty of water.

Drain the soaked chickpeas completely to remove excess water.

In a food processor, add the soaked chickpeas, chopped onion, minced garlic, parsley, and cilantro.

Add ground cumin, ground coriander, salt, and pepper to the food processor.

Pulse the mixture in short bursts until it is coarse, not a smooth paste.

Transfer the mixture to a bowl and sprinkle in 1 teaspoon of baking powder and 2 to 3 tablespoons of flour.

Mix gently until everything comes together and holds when pinched; adjust with more flour or water if necessary.

Shape the mixture into balls about the size of a walnut or into patties, wetting your hands slightly to prevent sticking.

Heat vegetable oil in a deep pan or skillet to around 350°F.

Carefully place the falafel into the hot oil, ensuring not to overcrowd the pan.

Fry the falafel for about 3 to 4 minutes per side or until golden brown and crispy.

Drain the fried falafel on paper towels immediately after frying to keep them crisp.

For a healthier option, preheat the oven to 400°F, place falafel on a lined baking sheet, brush lightly with oil, and bake for 20 to 25 minutes, flipping halfway through.

Refrigerate the falafel mixture for 30 minutes before shaping for easier handling.

Double fry the falafel for extra crunch: fry once until light golden, then a second time for deep golden perfection.

Equipment Needed

Dietary

Allergens