Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, and deep-fried to create a crispy exterior and soft interior. It is typically served in a pita bread with vegetables and a variety of sauces.
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup finely chopped onion
- 3 cloves of garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2-3 tablespoons flour
- Oil for frying
- Drain and rinse the soaked chickpeas and add them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking powder. Pulse until the mixture becomes a coarse paste.
- Add 2-3 tablespoons of flour to the mixture and pulse again to combine. The mixture should be moist but still hold its shape when formed into a ball.
- Heat oil in a deep fryer or a pan to 350F.
- Form the mixture into small balls about the size of a golf ball and gently drop them into the hot oil. Fry for about 3-4 minutes, or until golden brown.
- Remove the falafel from the oil and place them on a paper towel-lined plate to drain the excess oil.
- Serve the falafel in pita bread with vegetables like lettuce, tomatoes, and cucumbers and a variety of sauces such as tahini or yogurt.
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