Homemade Crispy Falafel

Ingredients

• 500 g Dried chickpeas (soaked for 8-12 hours)
• Water (amount needed to cover the chickpeas)
• 1 tbsp Baking soda (for soaking)
• 2 Onions (large)
• 22 Garlic (cloves)
• 2 Parsley (large handfuls)
• 3 Fresh cilantro (large handfuls)
• 1 tbsp Salt
• 0.5 tbsp Cumin
• 0.75 tbsp Ground coriander
• 0.25 tbsp Pepper
• 0.25 tbsp Baking powder
• Oil (enough for frying)

Steps

1. 1

   Place the 500g of dried chickpeas in a large bowl with plenty of water and one tablespoon of baking soda.

2. 2

   Soak the chickpeas for 8 to 12 hours, or preferably overnight, until they double in size.

3. 3

   Drain the water from the chickpeas well once the soaking time is finished.

4. 4

   In a food processor, add the drained chickpeas, fresh cilantro, parsley, onions, garlic cloves, salt, cumin, ground coriander, pepper, and baking powder.

5. 5

   Process the ingredients in small batches for a couple of minutes or as many times as necessary until a fine grainy consistency is achieved that holds its shape when pressed.

6. 6

   Wet a falafel mold (or use your hands) and, with the help of a spoon, form the falafel pieces.

7. 7

   Heat plenty of oil in a frying pan or deep fryer.

8. 8

   Fry the falafel in the hot oil until they acquire a dark reddish color and a crispy texture.

9. 9

   Remove from the oil and drain on paper towels before serving.

Notes

If you have leftover mixture, you can store it in airtight bags, flatten it with your hands, and freeze for up to 6 months. Using dried chickpeas is essential; do not use canned or cooked chickpeas as the mixture will fall apart during frying.

Nutrition per serving

• falafel
• vegetarian
• main course
• appetizer
• fried
• arabic food
• gluten-free