Falafel

Instructions

1. 1

   Drain the soaked chickpeas and pat them dry.

2. 2

   In a food processor, combine the chickpeas, chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, cayenne pepper, and salt. Pulse until the mixture is finely ground but not pureed.

3. 3

   Transfer the mixture to a bowl and let it rest for 15-30 minutes to allow the flavors to meld.

4. 4

   Shape the falafel mixture into small balls or patties, about the size of a walnut.

5. 5

   Heat oil in a deep fryer or a deep pan to 350°F (175°C). The oil should be at least an inch deep.

6. 6

   Carefully lower the falafel balls into the hot oil, working in batches to avoid overcrowding the pan. Fry for 4-5 minutes, or until the falafel is golden brown and crispy.

7. 7

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

8. 8

   Serve hot with your choice of dipping sauce or in a pita with salad and tahini sauce.