Ingredients:

  • 1 cup (175g) dried chickpeas (not canned!), rinsed thoroughly
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 cup (lightly packed) fresh parsley, roughly chopped
  • 1/2 cup (lightly packed) fresh cilantro, roughly chopped
  • 1/4 cup (lightly packed) fresh mint, roughly chopped
  • 2 tablespoons all-purpose flour (or chickpea flour for gluten-free)
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper (optional, for a kick!)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Vegetable oil (or other neutral oil) for frying, enough to fill a pot 2-3 inches deep

Instructions:

  1. Place dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight (at least 12 hours) or up to 24 hours. The chickpeas will expand significantly. Drain and rinse thoroughly.
  2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and mint. Pulse until the mixture is finely ground but still slightly coarse. Do not over-process; you want some texture.
  3. Transfer the chickpea mixture to a large bowl. Add the flour, cumin, coriander, baking soda, cayenne pepper (if using), salt, and pepper. Mix well to combine.
  4. Cover the bowl and refrigerate the falafel mixture for at least 30 minutes. This helps the flavors meld and makes the mixture easier to handle.
  5. Using your hands, form the falafel mixture into small falafel balls (about 1-1.5 inches in diameter).
  6. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy.
  7. Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until golden brown and crispy.
  8. Remove the falafel from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Season with a pinch of salt, if desired. Serve immediately.