The Easiest Falafel Recipe
Servings: 60 falafels
Ingredients
- 2 cup dried chickpeas don't used canned
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup fresh dill
- 1 small onion quartered
- 8 cloves garlic
Spice Mix
- 1 tbsp coriander seeds see note
- 1 tbsp ground cumin
- 1 tsp black pepper
- 1 tsp ground cayenne pepper
Instructions
- Soak the chickpeas overnight in at least 2 cups of water in a large covered container. The next day, remove and dry with paper towels.
- Combine your chickpeas, herbs, onions, garlic, spice mix, and salt to taste in a food processor (in batches if necessary). Blitz into a fine crumbly paste. Rest, covered in the fridge, for 1-2 hours before frying.
- Using wet hands, form into firm-ish 1-inch wide balls.
- Deep fry at 300ºF for 2 minutes, in batches if necessary. Drain on a paper towel between batches.
- Enjoy immediately.
Notes
I prefer to toast coriander in a dry pan and crush in a mortar and pestle, but ground coriander works as well.
Inspired by https://www.themediterraneandish.com/how-to-make-falafel/