Ingredients
Method
Preparation
- Soak the dried chickpeas in water overnight.
- Drain and rinse the chickpeas thoroughly.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
- Form the mixture into small balls or patties, about the size of a golf ball.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry the falafel until golden brown and crispy on the outside, about 3-4 minutes per side.
- Drain on paper towels and serve warm.
Notes
Serve with tahini sauce or yogurt sauce, alongside pita bread and fresh vegetables. Leftovers can be stored in an airtight container for up to 3 days. For freezing, freeze uncooked falafel balls on a baking sheet then transfer to a zip-top bag.
