I finally mastered the mighty falafel! After trying recipe after recipe and failing miserably, I finally figured out the perfect ratio of ingredients to combine and produce the perfect chickpea and herb ball. Now, you too can create these glorious falafels!
- 2 cups dried chickpeas
- 1/2 medium red onion, quartered
- 3 garlic cloves
- 1 green chili
- 1 cup parsley, tightly packed
- 1 cup cilantro, tightly packed
- 1 tbsp. lemon juice
- 1/2 tbsp. cumin powder
- 1/2 tbsp. coriander powder
- 1/2 tbsp. salt
- 1/2 tsp. baking soda
- 3 tbsp. flour
- 2 tsp. sesame seeds
- Rinse then soak the chickpeas in water for 24 hours. Drain the water and rinse thoroughly with fresh water. Measure out 3 cups and set aside.
- Place the onions, garlic and and chili in a food processor and pulse till finely chopped. Add in the herbs and pulse again till finely chopped, scraping the sides when necessary. Add in 3 cups of the chickpeas and pulse till finely ground but not pasty; I had to do this in 3 batches as my food processor was not big enough. You may have some leftover chickpeas, use this to make some hummus!
- Transfer the mixture into a bowl and mix in the lemon juice, spices, salt, baking soda, flour and seeds. I find it most efficient to mix with your hand. Once the mixture is thoroughly combined, form into even balls. I used a standard ice cream scoop to get equal amounts each time. To get smaller balls, you can divide the amount into half or even form into a patty.
- It helps to place the formed balls/patties in the fridge for at least an hour before frying. Heat up enough oil to fully cover the falafels in a pot, then fry till slightly dark brown and crispy. Serve with some hummus or tahini over salad or in pita bread.