Homemade Falafel

Ingredients

Serves/makes 7

2 (15oz.) cans chickpeas or about 3 cups cooked from dry

1/4 red onion

A large handful of fresh parsley (about 1/4 bunch)

A large handful of fresh cilantro (about 1/4 bunch)

4 cloves garlic

1 tsp salt

1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp baking powder

1/2 cup flour (all-purpose or chickpea flour)

1/4 cup neutral cooking oil for frying

1.
Rinse and drain the chickpeas in a colander.
2.
Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic, and cumin. Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to ensure the mixture is an even texture.
3.
Place the mixture into a bowl and stir in the baking powder.
4.
Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties.
5.
Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to blend.
6.
Using a small measuring cup or scoop (about 2 Tbsp), form the falafel dough into small patties.
7.
If you're freezing the patties for later, place them on a parchment-lined baking sheet so they freeze without sticking together. Once frozen solid, transfer them to an airtight container or freezer bag for long-term storage.
8.
To cook the fresh or frozen patties, heat oil in a skillet until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy. Let them drain on paper towels to absorb the excess oil.

This recipe is suitable for freezing. Cooked falafel can also be added to salads or sandwiches.
Shallow frying is suggested for those who prefer not to deep fry.