Crispy Spiced Falafel

Instructions

1. 1

   Soak dried chickpeas in cold water for 12-24 hours. They should double in size. Drain well and pat dry with paper towels.

2. 2

   In a food processor, combine the drained chickpeas, parsley, cilantro, onion, and garlic. Pulse until the mixture is coarsely ground but not pureed - it should have texture.

3. 3

   Transfer the mixture to a bowl and add cumin, coriander, cayenne pepper, salt, and black pepper. Mix well.

4. 4

   Add the baking powder and flour, mixing until the mixture holds together when squeezed. If too dry, add 1-2 tablespoons water; if too wet, add more flour.

5. 5

   Cover and refrigerate for at least 1 hour to help the mixture bind better.

6. 6

   Heat oil in a deep pot or fryer to 175°C (350°F). The oil should be at least 3 inches deep.

7. 7

   Using wet hands or a falafel scoop, form the mixture into 20-24 small balls or patties about 1.5 inches in diameter.

8. 8

   Carefully drop 5-6 falafel at a time into the hot oil. Fry for 3-4 minutes, turning occasionally, until deep golden brown and crispy.

9. 9

   Remove with a slotted spoon and drain on paper towels. Serve hot with tahini sauce, hummus, or in pita bread with vegetables.