Classic Falafel

Instructions

1. 1

   Place the dried chickpeas in a large bowl and cover with cold water. Allow to soak overnight, then drain.

2. 2

   In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, fresh parsley, and fresh cilantro. Process until the mixture is finely ground but not pureed.

3. 3

   Transfer the mixture to a bowl and add the ground cumin, ground coriander, salt, baking powder, and flour. Mix well to combine.

4. 4

   Cover the bowl and refrigerate the mixture for at least 1 hour.

5. 5

   Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).

6. 6

   Form the chickpea mixture into small balls or patties, about the size of a walnut.

7. 7

   Fry the falafel in batches, turning occasionally, until golden brown and crisp, about 3-4 minutes per batch.

8. 8

   Remove the falafel with a slotted spoon and drain on paper towels.

9. 9