1 heaping cup dried chickpeas (225g / 8 oz)
½ white onion, coarsely chopped
4 medium garlic cloves, coarsely chopped
1 cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup fresh dill, chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
½ tsp cayenne pepper
1 tsp salt
½ tsp fresh ground black pepper
¾ tsp baking powder (optional)*
vegetable oil for frying
*baking powder is optional to make the falafels more airy and fluffy
*I prefer to use a combination of parsley, cilantro and dill, but you can 2 cups of just one herb
1. Cover the chickpeas completely with water and soak them overnight. After soaking, strain the chickpeas and press them between two tea towels to dry them of any excess water.
2. Add the chickpeas to a food processor. To the food processor, add the onion, fresh herbs, spices, and baking powder. Pulse the ingredients in the food processor until the mixture is very finely minced, but not pureed. It should be able to form into a ball.
3. Transfer the mixture to a bowl and refrigerate it for at least 15 minutes to help it firm up.
4. After refrigerating, use a 1.5 tbsp cookie scooper to measure out the falafel mixture. Roll each portion into a ball and slightly flatten it to give it a thick disk shape. Place the formed falafels on a sheet of parchment paper on a baking tray and continue with the rest of the mixture. Refrigerate the formed falafels for half an hour to help them hold their shape during frying (optional, but recommended).
5. While the falafels are refrigerating, heat up an inch of oil in a deep pan to 350°F (180°C).
6. Take the chilled falafels out of the fridge and carefully place them in the hot oil. Fry the falafels in batches, ensuring not to overcrowd the pan. Fry each batch for 3-4 minutes until they are evenly browned, flipping them halfway through the cooking time.
7. Once cooked, transfer the fried falafels onto a cooling rack or a baking sheet lined with paper towels to drain any excess oil. Lightly salt the falafels while they are still warm.
8. Serve the falafels with your choice of dip, in naan bread, or atop a salad. Enjoy these homemade falafels as a delicious and satisfying meal!