Falafel (Authentic)

Crispy, herby, earthy — authentic falafel made from dried (not canned) chickpeas.

Ingredients

• 1.5 cups dried chickpeas (NOT canned), soaked overnight
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1 small onion, roughly chopped
• 4 cloves garlic
• 1 tsp cumin
• 1 tsp coriander
• 1/4 tsp cayenne
• 1/2 tsp baking soda
• Salt and pepper
• Vegetable oil for deep frying

Directions

1. Drain soaked chickpeas. They will be raw — do NOT cook them.
2. Process chickpeas in a food processor until a coarse, mealy texture (not smooth).
3. Add herbs, onion, garlic, spices, baking soda, and salt. Process until just combined.
4. Refrigerate mixture 1 hour. Form into small patties or balls.
5. Heat oil to 350°F. Fry falafel 3-4 minutes until deep golden brown.
6. Drain on paper towels. Serve immediately.

Notes

Using dried soaked chickpeas (not canned cooked) is CRITICAL — canned chickpeas create a gummy interior. The chickpeas should be raw when processed. Baking soda creates the light, airy interior.