Classic Falafel

Ingredients

Dried chickpeas

1 cup

Onion

1, medium, chopped

Garlic

3 cloves, minced

Fresh parsley

1/2 cup, chopped

Fresh cilantro

1/2 cup, chopped

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Baking powder

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Vegetable oil

for frying

Tahini sauce

to serve

Pita bread

for serving

Fresh vegetables (e.g., tomatoes, cucumbers, lettuce)

for topping

Instructions

1. Soak the dried chickpeas in a bowl of water overnight, ensuring they are fully submerged. This will rehydrate them and make them easier to blend.
2. Drain and rinse the soaked chickpeas, then transfer them to a food processor.
3. Add the chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, baking powder, salt, and black pepper to the food processor.
4. Pulse the mixture until it is well combined but still slightly coarse in texture—be careful not to overprocess, as you want some texture.
5. Transfer the falafel mixture to a bowl and refrigerate for at least 1 hour to firm up, making it easier to shape.
6. In a deep fryer or a large pot, heat vegetable oil to 375°F (190°C). Use enough oil to submerge the falafel.
7. Shape the falafel mixture into small balls or patties, about 1 inch in diameter.
8. Carefully drop the falafel balls or patties into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
9. Remove the falafel from the oil and drain on paper towels to remove excess oil.
10. Serve the falafel hot in pita bread, drizzled with tahini sauce, and topped with fresh vegetables.