- 2 cups dried chickpeas
- 1 small onion, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 6 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Soak the dried chickpeas in water overnight. Drain and rinse the chickpeas before using.
- In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Process the mixture until it’s finely ground but not pureed, scraping down the sides of the bowl as needed.
- Transfer the falafel mixture to a bowl and cover it with plastic wrap. Chill the mixture in the refrigerator for at least 1 hour, or until it’s firm.
- When you’re ready to fry the falafel, heat about 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat.
- Form the falafel mixture into small balls, about 1 1/2 inches in diameter.
- Carefully drop the falafel balls into the hot oil, a few at a time, and fry them for 2-3 minutes per side, or until they’re golden brown and crispy.
- Remove the falafel from the oil with a slotted spoon and drain them on paper towels.
- Serve the falafel hot, with tahini sauce, hummus, or your favorite dipping sauce.
Enjoy your delicious and authentic Palestinian falafel!