Ingredients:

  • 1 cup (200g) dried chickpeas (garbanzo beans), not canned
  • 1 small onion, roughly chopped (approx. 100g)
  • 1/2 cup (approx. 30g) fresh parsley, roughly chopped
  • 1/4 cup (approx. 15g) fresh cilantro, roughly chopped
  • 3 cloves garlic, minced (approx. 9g)
  • 2 tablespoons (30ml) water
  • 2 tablespoons (14g) all-purpose flour (or chickpea flour for gluten-free)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • Vegetable oil, for frying (approx. 4 cups/950ml)

Instructions:

  1. Place dried chickpeas in a large bowl, cover with plenty of cold water, and soak for at least 12 hours, or up to 24 hours. Drain and rinse thoroughly. Important: The chickpeas must be raw and rehydrated, not canned.
  2. In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, and garlic. Pulse until a coarse, crumbly mixture forms. Do not over-process; you want texture, not a paste.
  3. Add the water, flour, cumin, coriander, baking soda, cayenne pepper (if using), salt, and pepper to the food processor. Pulse until just combined.
  4. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the falafel hold its shape.
  5. Heat vegetable oil in a deep-fryer or large pot to 350°F (175°C). Use a thermometer for accuracy, or test with a small piece of bread – it should brown in about 30 seconds.
  6. Using your hands or a small scoop, form the falafel mixture into small balls or patties.
  7. Carefully drop the falafel into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally.
  8. Remove the falafel from the oil using a slotted spoon or spider and place them on a baking sheet lined with paper towels to drain excess oil. Serve immediately.