Classic Falafel

Falafel are delicious vegetarian fritters made from chickpeas, herbs, and spices. It is popular Israeli street food and are perfect served in pita bread with hummus, tahini sauce, and chopped vegetables.

Ingredients:

• 1 cup dried chickpeas (garbanzo beans), soaked overnight and drained. Do NOT use canned chickpeas, it will be too soft and wet and your falafel will not form properly.

• 1/2 cup fresh parsley leaves, chopped

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup chopped onion

• 2 cloves garlic

• 1 teaspoon ground cumin

• 1/2 teaspoon coriander powder

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup chickpea flour (or all-purpose flour)

• Vegetable oil for frying

Instructions:

1. Rinse the drained chickpeas thoroughly.

2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely chopped but still retains some texture. You don't want a completely smooth paste.

3. Add the chickpea flour (or all-purpose flour) and pulse a few more times to combine.

4. Taste the mixture and adjust seasonings if needed.

5. Cover the mixture and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to develop and the mixture to firm up.

6. Heat enough vegetable oil in a large skillet or deep fryer to reach 350°F (175°C).

7. Wet your hands with cold water to prevent sticking. Scoop out about 2 tablespoons of the falafel mixture and shape it into a small ball or patty. Gently flatten the ball slightly.

8. Carefully add the falafel balls to the hot oil, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

9. Transfer the fried falafel to a paper towel-lined plate to drain excess oil.

10. Serve hot in pita bread with your favorite toppings, such as hummus, tahini sauce, chopped vegetables, and pickles.

Tips:

• Soaking the chickpeas overnight is important for softening them. If you're short on time, you can quick soak the chickpeas by covering them with water and boiling for 1 hour, then letting them stand for another hour before draining.

• Make sure the oil is hot enough before frying the falafel to ensure they cook through evenly and become crispy on the outside.

• If the falafel mixture seems too wet, you can add a little more chickpea flour to firm it up.

• Falafel can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until warmed through.