Middle Eastern Falafel

Instructions

1. 1

   Soak dried chickpeas in cold water for 24 hours, changing the water once. Drain and pat dry with paper towels.

2. 2

   In a food processor, combine chickpeas, parsley, cilantro, onion, and garlic. Pulse until mixture is coarsely ground but not pureed - it should have texture.

3. 3

   Transfer mixture to a bowl and add cumin, coriander, cayenne, salt, and black pepper. Mix well.

4. 4

   Add flour and baking powder, mixing until just combined. The mixture should hold together when squeezed.

5. 5

   Cover and refrigerate for at least 1 hour to help the mixture bind.

6. 6

   Heat oil in a deep pot to 180°C (350°F). Use a thermometer for accuracy.

7. 7

   Using wet hands or a falafel scoop, form mixture into balls about 1.5 inches in diameter.

8. 8

   Carefully drop falafel balls into hot oil, frying in batches of 5-6 to avoid overcrowding.

9. 9

   Fry for 3-4 minutes until deep golden brown and crispy on all sides.

10. 10

    Remove with a slotted spoon and drain on paper towels. Serve hot.