Falafel

🛒 Ingredients

• Soaked Chickpeas 125 g · 228 kcal
• Onion 25 g · 10 kcal
• Garlic 5 g · 7 kcal
• Fresh Parsley 8 g · 3 kcal
• Fresh Cilantro 8 g · 2 kcal
• Ground Cumin 1 g · 4 kcal
• Ground Coriander 1 g · 3 kcal
• Baking Soda 1 g · 0 kcal
• Frying Oil (absorbed) 21 g · 186 kcal

👨‍🍳 Instructions

1. Soak 250g of dried chickpeas overnight (at least 12 hours); they should double in size and soften significantly.
2. Drain the soaked chickpeas thoroughly and combine them with chopped onion, garlic, fresh parsley, cilantro, ground cumin, ground coriander, and baking soda in a food processor.
3. Process the mixture until it forms a coarse, thick paste, scraping down the sides as needed; do not over-process to a smooth consistency.
4. Transfer the mixture to a bowl, season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to firm up.
5. Heat about 5 cm of vegetable oil in a deep pan or pot to 175°C (350°F).
6. Form small balls or patties (about 3 cm in diameter) from the falafel mixture using your hands or a falafel scoop.
7. Carefully place the falafel into the hot oil, frying in batches to avoid overcrowding, for 3-5 minutes per batch until golden brown and crispy.
8. Remove falafel with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
9. Serve falafel immediately, typically in pita bread with fresh vegetables and tahini sauce.