Crispy Falafel

Ingredients

• dried chickpeas1 cup, soaked overnight in plenty of water
• yellow onion1/2, roughly chopped
• garlic3 cloves
• fresh parsley1 cup, leaves and tender stems
• fresh cilantro1 cup, leaves and tender stems
• ground cumin1.5 tsp
• ground coriander1.5 tsp
• fine sea salt1.25 tsp
• baking soda1/2 tsp
• all-purpose flour2 tbsp (or chickpea flour for GF)
• neutral oil for frying4 cups

Steps

1. 1

   Drain the soaked chickpeas thoroughly.

   Drain the soaked chickpeas thoroughly. Do NOT cook them — soaked, raw chickpeas are what hold the falafel together.

2. 2

   Pulse ingredients in food processor.

   In a food processor, pulse the chickpeas, onion, garlic, herbs, cumin, coriander, and salt until very finely minced — like coarse couscous. Don't puree to a paste.

3. 3

   Mix and chill the falafel mixture.

   Transfer to a bowl. Stir in the baking soda and flour. Cover and chill 30 minutes to firm up.

4. 4

   Heat the oil in a deep saucepan to 350°F.

5. 5

   Shape and fry falafel.

   Scoop tablespoonfuls and shape into compact patties or balls with damp hands. Fry in batches until deeply golden, about 3-4 minutes per batch.

6. 6

   Drain and serve falafel.

   Drain on paper towels and salt while hot. Serve in pita with tahini, tomato, cucumber, and pickles.