Most Delicious Falafel Recipe (Fried or Baked)

Ingredients

• 1 cup dried chickpeas (soaked overnight (don't use canned chickpeas))
• ½ cup roughly chopped onion
• 1 cup roughly chopped parsley (about a one large bunch)
• 1 cup roughly chopped cilantro (about a one large bunch)
• 1 small green chile pepper (serrano or jalapeno pepper)
• 3 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon cardamom
• ¼ teaspoon black pepper
• 2 tablespoons chickpea flour (or other flour)
• ½ teaspoon baking soda
• oil for frying

Method

1. 1

   Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.

2. 2

   Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. Roughly chop up the onion, herbs, and pepper before adding for the best texture. Pulse the food processor but do not blend completely; the final mixture should resemble coarse sand.

3. 3

   Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover and refrigerate the mixture for 30 minutes to one hour.

4. 4

   Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If the mixture is too wet, add another tablespoon of chickpea flour. If it's too dry and crumbly, add a teaspoon or two of water or lemon juice.

5. 5

   To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.

6. 6

   Use a skimmer to check the color of the falafel and make sure they don't overcook. Remove them to a paper towel-lined plate.

7. 7

   Serve the falafel immediately while warm and crispy on the outside, optionally with tahini sauce.