Crispy Herb Falafel

Instructions

1. 1

   Combine the drained chickpeas, fresh parsley, fresh coriander, onion, and garlic in a food processor.

   Tip: Don't use canned chickpeas here as they're too wet. Soaking dried chickpeas overnight gives you the right texture.

2. 2

   Pulse everything together until the mixture resembles coarse breadcrumbs with some small chunks still visible. Don't over blend into a paste.

   Tip: The texture should be grainy and hold together when squeezed, not smooth.

3. 3

   Transfer the mixture to a bowl and add cumin, ground coriander, baking powder, flour, and salt.

4. 4

   Mix everything together with your hands until fully combined. Refrigerate the mixture for at least 10 minutes.

   Tip: Chilling helps the mixture hold together better when frying.

5. 5

   Heat the oil to 175 degrees Celsius in a deep pan or pot.

   Tip: Use a thermometer to check the temperature. Oil that's too cool makes greasy falafel, too hot burns the outside.

6. 6

   Wet your hands slightly and shape the mixture into 16 balls about the size of walnuts, pressing gently so they hold together.

   Tip: Slightly damp hands prevent sticking to your palms.

7. 7

   Carefully place the balls into the hot oil in batches, avoiding overcrowding. Fry for about 4 minutes, stirring gently with a slotted spoon, until deep golden brown all over.

   Tip: Don't move them around too much while frying or they'll break apart. Let them develop a crust first.

8. 8

   Remove with a slotted spoon and drain on paper towels. Serve warm with tahini sauce, hummus, and fresh vegetables.

   Tip: They're best enjoyed immediately while still warm and crispy.