Ingredients:

  • 1 cup (200g) dried chickpeas, soaked in cold water for 12-24 hours, drained and rinsed
  • 1 medium yellow onion, roughly chopped (approx. 150g)
  • 3-4 cloves garlic, minced (approx. 12g)
  • 1 cup (packed) fresh parsley, roughly chopped (approx. 30g)
  • 1/2 cup (packed) fresh cilantro, roughly chopped (approx. 15g)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) olive oil
  • 1 1/2 teaspoons ground cumin (7.5ml)
  • 1 teaspoon ground coriander (5ml)
  • 1/2 teaspoon ground cardamom (2.5ml)
  • 1/2 teaspoon cayenne pepper (2.5ml) (optional, for a bit of kick)
  • 1 teaspoon baking powder (5ml)
  • 1 teaspoon salt (5ml), or to taste
  • 1/2 teaspoon black pepper (2.5ml), or to taste
  • Vegetable oil, for deep frying

Instructions:

  1. Soak dried chickpeas in cold water for 12-24 hours. Ensure they are fully submerged. Drain and rinse thoroughly.
  2. Combine soaked chickpeas, onion, garlic, parsley, cilantro, lemon juice, olive oil, cumin, coriander, cardamom, cayenne pepper (if using), baking powder, salt, and pepper in a food processor.
  3. Pulse the mixture until it forms a coarse, slightly chunky paste. Do not over-process! The mixture should still have some texture.
  4. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps the mixture bind together and prevents it from crumbling during frying.
  5. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer for accuracy, or test with a small piece of bread – it should sizzle and turn golden brown in about 30 seconds.
  6. Using an ice cream scoop or spoon, portion the falafel mixture into small balls (about 1-inch in diameter). Gently shape the balls with your hands.
  7. Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
  8. Remove the falafel from the oil with a slotted spoon or spider strainer and place them on a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately while hot and crispy.