Ingredients
1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh cilantro
1 tsp salt
1/2-1 tsp dried hot red pepper (optional)
4 cloves of garlic
1 tsp cumin
1 tsp baking powder
4-6 tbsp flour
Soybean or vegetable oil for frying
Directions
1. Soak the dried chickpeas in a bowl of water overnight, making sure the water covers the chickpeas by at least 2 inches.
2. Drain the chickpeas and transfer them to a food processor.
3. Add the roughly chopped onion, finely chopped parsley, finely chopped cilantro, salt, dried hot red pepper (if using), garlic cloves, and cumin to the food processor with the chickpeas.
4. Pulse the mixture until it forms a coarse paste. Scrape the sides of the processor as needed to ensure even blending.
5. Sprinkle in the baking powder and 4 tablespoons of flour. Pulse a few more times to combine. If the mixture is still very wet, add additional flour, 1 tablespoon at a time.
6. Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour.
7. Once chilled, use a tablespoon to scoop portions of the mixture. Form into small balls or patties.
8. In a large, deep skillet, heat about 2 inches of soybean or vegetable oil over medium-high heat.
9. Carefully add the falafel balls or patties to the hot oil in batches, being careful not to overcrowd the skillet.
10. Fry each side for 3-5 minutes or until golden brown and crispy.
11. Remove the falafel from the oil using a slotted spoon and place on a paper towel-lined plate to drain.
12. Serve hot and enjoy.