Falafel

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.