Here's a simple recipe for making falafel:
Ingredients:
1 cup dried chickpeas (soaked overnight)
1 small onion (chopped)
3-4 garlic cloves (minced)
¼ cup fresh parsley (chopped)
¼ cup fresh cilantro (chopped)
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cayenne pepper (optional, for heat)
1 tsp salt
½ tsp baking powder
2 tbsp flour (or chickpea flour for a gluten-free option)
Vegetable oil (for frying)
Instructions:
1. Soak chickpeas:
Rinse the dried chickpeas and soak them in water overnight (8-12 hours). They will expand, so make sure there's enough water. Do not use canned chickpeas, as they are too soft.
2. Blend the mixture:
Drain the soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, and salt. Pulse until the mixture is well combined but still slightly coarse. You don't want it to become a paste.
3. Add flour and baking powder:
Transfer the mixture to a bowl. Stir in the baking powder and flour until well combined. The mixture should hold together when shaped. Cover and refrigerate for about 30 minutes to firm up.
4. Shape falafel:
Once the mixture has chilled, form it into small balls (about the size of a walnut) or slightly flattened patties, depending on preference.
5. Fry falafel:
Heat about 2 inches of vegetable oil in a deep pan or skillet over medium-high heat. Fry the falafel in batches for about 3-4 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
6. Serve:
Serve the falafel in pita bread or flatbread with fresh vegetables (lettuce, tomatoes, cucumbers), tahini sauce, and pickles. It can also be enjoyed on a salad or with hummus.
Optional:
You can bake falafel instead of frying for a healthier option. Preheat your oven to 375°F (190°C), brush the falafel with olive oil, and bake for 20-25 minutes, flipping halfway through.