Falafel Recipe

Soak 1 cup of dry chickpeas in water for at least 8 hours, ensuring the water level is 1-2 inches above the chickpeas.

Drain and rinse the soaked chickpeas after 8 hours.

Peel 2 cloves of garlic and set aside.

Chop half a cup of onion, no need to dice finely.

Cut the thick stems off 1 cup each of parsley and cilantro.

Add the soaked chickpeas to a food processor.

Add the chopped onion and garlic to the food processor.

Add 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of cayenne, 1 teaspoon of baking powder, and 1 teaspoon of salt to the food processor.

Pulse the mixture in the food processor until it reaches a texture that holds together when squeezed in your hand.

Refrigerate the mixture for 1 hour to help it hold together while frying.

After 1 hour, take the mixture out of the fridge and form it into balls about the size of a ping-pong ball.

Add about 3 inches of vegetable oil to a pot and heat it up until it reaches 375°F.

Equipment Needed

Dietary

Allergens