Homemade Falafel

Instructions

1. 1

   Soak the dried chickpeas in cold water overnight (at least 12 hours). They will double in size. DO NOT use canned chickpeas as they contain too much moisture.

2. 2

   Drain the soaked chickpeas thoroughly and pat them completely dry with paper towels. Any excess moisture will make the falafel fall apart.

3. 3

   In a food processor, combine the drained chickpeas, onion, parsley, cilantro, and garlic. Pulse until the mixture is finely ground but not pureed - it should resemble coarse breadcrumbs, not a paste.

4. 4

   Transfer the mixture to a large bowl. Add cumin, coriander, cayenne pepper, baking powder, flour, salt, and black pepper. Mix well to combine.

5. 5

   Cover the bowl and refrigerate the mixture for at least 1 hour, or up to overnight. This helps the mixture firm up and makes it easier to shape.

6. 6

   When ready to cook, use your hands or a falafel scoop to form the mixture into small patties or balls, about 2 inches in diameter and 0.5 inches thick.

7. 7

   Heat the vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). The oil should be at least 3 inches deep.

8. 8

   Carefully drop 5-6 falafel into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning once, until deep golden brown and crispy on all sides.

9. 9

   Remove with a slotted spoon and drain on paper towels. Repeat with remaining falafel, allowing the oil to return to temperature between batches.

10. 10

    Serve hot in pita bread with tahini sauce, hummus, chopped tomatoes, cucumbers, and pickled vegetables.