Updated: Mar 23
1 pound of Dried chickpeas
Bunch of Parsley
Bunch of Coriander
1 Tsp of Baking Powder
1 Tsp of Cumin
1 Egg (optional)
Salt, Ground pepper & Cayenne pepper
First, soak your Dried Chickpeas. this step is simple. Add dried chickpeas (garbanzo beans) into a large bowl and cover with a few inches of water. Set the bowl aside and let the beans rehydrate until they triple in size. I truly recommend to leave your chickpeas overnight. Next day drain the beans, and then kept them covered in the fridge for at least 2 hours.
In our second step you might need a food processor or blender, chop the scallions then add them to the food processor with the chickpeas, garlic, herbs, spices, baking soda, salt, & pepper. Then pulse until the mixture is chopped really small, make sure you don't leave your Falafel mixture smooth. Refrigerate your mix for around 15 to 20 minutes.
Form shape some balls with the palms of your hands or the way is more easy for you, I personally like to use the help of a spoon to give to my Falafel an oval shape, It might be a little messy but is fun and worthy. This recipe makes about 20 to 23 Falafel, I tend to use only half of the mix into balls and then refrigerate the rest for the next day, or you can shape some hamburger patties, freeze them in a container and use them by the middle of the week. You can easily make some Falafel burgers, and yes they are delicious! It is really up to you.
If the mixture seems like it wants to fall apart, use one egg to make your mix more consistent.
Since we want the most crispy falafel, we proceed to fry the falafel in around 3/4 inch of oil. Remember for the best falafel, frying is the answer.
When the falafel are cooked, you want to eat falafel right away since it is at it is best right out of the oil. Serve with some fresh salad.