1 cup dried chickpeas (or 1 can, drained and rinsed)
1 small onion, roughly chopped
2-3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon baking powder
2-4 tablespoons flour (as needed)
Oil for frying (or for baking)
Instructions:
Soak the Chickpeas:
If using dried chickpeas, soak them in water overnight. Drain and rinse before using. If using canned chickpeas, skip this step.
Blend Ingredients:
In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely blended but not pureed.
Add Baking Powder and Flour:
Transfer the mixture to a bowl and stir in the baking powder. Gradually add flour, one tablespoon at a time, until the mixture holds together but is not too sticky.
Form the Falafel:
Shape the mixture into small balls or patties, about the size of a golf ball.
Fry or Bake:
For Frying: Heat oil in a deep pan over medium heat. Fry the falafel in batches until golden brown on all sides (about 3-4 minutes). Drain on paper towels.
For Baking: Preheat the oven to 375°F (190°C). Place the falafel on a baking sheet lined with parchment paper and brush lightly with oil. Bake for 20-25 minutes, flipping halfway through, until golden brown.
Serve:
Serve the falafel warm in pita bread or on a salad, topped with tahini sauce, hummus, or your favorite toppings.
Tips:
For added flavor, you can include spices like paprika or cayenne pepper.
Falafel can be made ahead and frozen before cooking; just thaw and cook directly from frozen.
