Falafel

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 0.5 cup onion, roughly chopped
• 1 cup fresh parsley
• 0.5 cup fresh cilantro
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 0.25 tsp black pepper
• 0.125 tsp cayenne pepper
• 0.5 tsp baking soda
• 2 cups vegetable oil for frying

Steps

1. Drain the soaked chickpeas and pat them dry very well with a paper towel.
2. Place the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne in a food processor.
3. Pulse the mixture until it is finely ground but not pureed; it should look like coarse sand.
4. Transfer the mixture to a bowl, stir in the baking soda, cover, and refrigerate for at least 30 minutes.
5. Form the mixture into small balls or patties using about 2 tablespoons of mixture per falafel.
6. Heat about 1-2 inches of oil in a deep skillet or pot to 350°F (175°C).
7. Fry the falafel in batches for 3-4 minutes, turning once, until they are deep golden brown and crispy.
8. Drain on paper towels and serve warm with pita and tahini sauce.