Authentic homemade falafel made from dried chickpeas, herbs and garlic.
large non-stick skillet
large onion, roughly chopped
about 1 cup
finely chopped fresh parsley
finely chopped cilantro
Soak the chickpeas for 24 hours in a large bowl. covered by at least a couple of inches of water.
Drain the chickpeas and place them in a food processor along with the onions, parsley, cilantro, salt, garlic, ground coriander and cumin.
Process until the mixture is blended and chopped but not pureed then transfer the mixture to a bowl, sprinkle with the chickpea flour and baking powder then mix with a spatula.
Form the falafel mixture into little balls about the size of one heaping tablespoon. Flatten slightly and place on a parchment lined tray. Continue until all the falafel balls are formed.
Place the tray in the fridge for about an hour to let the mixture set.
Fill a large skillet with tall sides with a couple of inches of oil and then heat over medium heat.
When the oil is heated, add the falafel balls to the skillet by lowering them gently into the hot oil. Leave ample space between the balls - I fit about 6 in my skillet.
Cook the falafel on the first side for about 30-60 seconds without disturbing it so it does not fall apart. The falafel is ready to be flipped when the sides have turned a golden colour.
Flip the falafel and cook on the second side for 30 seconds before removing them from the skillet to a paper towel lined tray.
Continue until all the falafel are cooked.
*** caloric information does not include the calories added from frying.