Falafel

Crispy outside, herby and tender inside, homemade falafel beats the frozen kind by a mile. Serve stuffed into pita with tahini sauce and fresh vegetables.

Ingredients

• 1 1/2 cups dried chickpeas, soaked overnight (not canned)
• 1 small onion, chopped
• 4 cloves garlic
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons flour, if needed
• Vegetable oil, for frying

Instructions

1. Blend
   Drain the soaked chickpeas and pulse in a food processor with onion, garlic, parsley, and cilantro until finely ground but not pureed.
2. Season
   Add cumin, coriander, baking powder, salt, and cayenne, and pulse to combine. If the mixture feels too wet, add flour.
3. Rest
   Cover and refrigerate for at least 1 hour to firm up.
4. Shape and fry
   Shape into small patties or balls. Heat 2 inches of oil to 350°F and fry in batches for 3-4 minutes, until deep golden brown and crisp.
5. Serve
   Drain on paper towels and serve warm in pita with tahini sauce and vegetables.