- 2 cups (400g) dried chickpeas, don’t use canned
- 1 small Onion
- 3-5 garlic cloves
- 1/3 bunch Parsley
- 1/2 bunch Cilantro
- 4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version
- 1¼ teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 2 teaspoons baking soda
- Oil for frying
Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.
Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.
Heat oil to 360˚F
Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
Serve as is or in a pita bread with salad and tahini sauce.
Source: The Cooking Foodie