Falafel

Instructions

1. 1

   Ensure your dried chickpeas have soaked in cold water for at least 12-24 hours. Drain and rinse them very well. They should be slightly softened but still raw.

2. 2

   In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture resembles coarse sand. Do not over-process into a paste.

3. 3

   Transfer the mixture to a bowl, sprinkle in the flour, and stir to combine. Cover and refrigerate for at least 1 hour to help the mixture hold its shape.

4. 4

   Pour vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).

5. 5

   Using wet hands or a falafel scoop, form the mixture into small, tightly packed balls or thick patties (about 1.5 inches in diameter).

6. 6

   Carefully drop the falafel into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy all over. Remove with a slotted spoon and drain on paper towels.