Classic Chickpea Falafel
Tradicionalno jelo · Middle Eastern
The most widely recognized version of falafel, made from dried chickpeas, seasoned with herbs and spices, and deep-fried to a crispy golden exterior and a tender interior. Perfect for sandwiches or as a standalone snack.
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Sastojci
- Dried Chickpeas2 cups
- Onion1 medium
- Garlic4 cloves
- Fresh Parsley1/2 cup, packed
- Fresh Cilantro1/2 cup, packed
- Cumin2 tsp
- Coriander1 tsp
- Cayenne Pepper1/4 tsp
- Baking Soda1 tsp
- Saltto taste
- Black Pepperto taste
- Vegetable Oilfor frying
Koraci
- 1
Soak dried chickpeas in plenty of water overnight or for at least 8-12 hours. Drain thoroughly. Do NOT cook them.
- 2
In a food processor, combine drained chickpeas, chopped onion, garlic, parsley, and cilantro. Process until a coarse, slightly crumbly mixture forms.
- 3
Stir in cumin, coriander, cayenne pepper, baking soda, salt, and pepper. Mix well.
- 4
Chill the mixture for at least 30 minutes to help it hold its shape.
- 5
Form the mixture into small balls or discs.
- 6
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 7
Carefully fry the falafel in batches until golden brown and crispy, about 3-5 minutes.
- 8
Remove falafel with a slotted spoon and drain on paper towels.
