2 1/2 cups dried chickpeas, soaked for 8 hours+ and well drained 1/2 bunch of cilantro
1/2 bunch of parsley 1 medium onion
2 tsp salt 1 tbsp garlic powder 1 tbsp coriander 1 tbsp cumin 1 tbsp paprika 1 tsp baking soda, dissolved in 1/4 cup water
4 cups oil, if frying
1/4 cup oil, if baking
In a food process, blend the soaked and well drained chickpeas til finely ground. Add to a large mixing bowl. Then blend the onion, and add to the bowl. Next blend the herbs until they are finely ground, and add to the bowl. Add the salt, garlic powder, coriander, cumin, and paprika, and mix to combine thoroughly.
IF DEEP FRYING, heat oil in a deep pot until it reaches 350 degrees F. When the oil is at temperature, add the baking soda to the 1/4 cup of water and stir until dissolved, and then stir into the falafel batter. Form tablespoon sized falafel balls, and drop into the oil, frying for 3 minutes on each side or until deep golden brown all over. Drain on paper towels and serve immediately.
IF BAKING, preheat the oven to 400 degrees farenheit. Pour 2 tbsp of oil on a large baking sheet and brush to cover the whole thing. Mix the baking soda and water into the falafel batter, then form into tablespoon sized falafel balls and place on the oiled baking sheet. Flatten slightly, and brush the tops with the remaining 2 tbsp of oil (use more oil if needed). Bake for 15 minutes, then flip the falafels over and bake for 10 more minutes (25 minutes in total).
Serve with tahini sauce as an appetizer, or in a pita with cucumbers, tomatoes, onions, and pickled turnips.
Note: I normally make only half of the falafel mixture at a time, putting the other half in the fridge for later. Make sure to only add the baking soda right before you cook though- it helps the falafel get fluffy inside!
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