Classic Falafels

Instructions

1. 1

   Soak the chickpeas in water overnight or for at least 12 hours. Drain and rinse them well.

2. 2

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

3. 3

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

4. 4

   Gradually add the water to the mixture, stirring until it reaches a consistency that holds together when formed into balls.

5. 5

   Using your hands, form the mixture into small balls or patties, about the size of a golf ball.

6. 6

   Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the falafel balls in batches, being careful not to overcrowd the pan.

7. 7

   Fry the falafel balls for about 3-4 minutes on each side, or until they are golden brown and crispy.

8. 8

   Remove the falafel balls from the skillet and drain them on a paper towel-lined plate.

9. 9

   Serve the falafels warm, with your choice of accompaniments such as pita bread, hummus, or a fresh salad.