Ingredients
- Dry chickpeas- 400 gm ( 2 cups-dry, 4 cups-soaked)
- Onion ( finely chopped)- 2 medium or 1 large
- Garlic cloves( finely chopped)- 4-5
- Fresh dill leaves- 1/2 cup
- Leek- 1/4 cup
- Parsley- 1/2 cup
- Cilantro leaves- 1/4 cup ( optional)
- Black pepper- 1 tsp
- Lemon juice- 1 tbsp
- Cumin seeds-2 tbsp
- Whole coriander- 2 tbsp
- Green Cardamon- 3-4 pieces
- Cayenne Pepper- 1/2 tsp
- Vegetable oil -1 cup ( I used Canola Oil)
- Salt- To Taste
Instructions
- Take a large bowl that will accommodate all the chickpeas, cover them with cold water ( 10 cm above) and soak for 3-4 hours or overnight.
- They will double in size and you will get 4 cups of chickpeas after soaking.
- Chop fresh herbs ( dill, parsley, leek, cilantro) , onions and garlic.
- Roast whole coriander seeds, green cardamon, black pepper & cumin for 1-2 minutes.Don't over-roast. Grind roasted spices in food processor with grinder attachment.
- Transfer soaked chickpeas, herbs, spices, salt, garlic, lemon juice, onion , Cayenne pepper into bowl of food processor with blade attachment. Pulse until it becomes harsh in texture. From time to time scrape the sides of food processor. The final mixture should not look like a paste. Don't over-process. Once it is done ,remove the large unprocessed chickpeas. Mix well with the spoon or fork.
- Put it in the fridge for at least 1 hour.
- Pour vegetable oil into the pan, heat it.
- In the meantime, make 26-28 ball out of falafel mixture. The total amount depends on the size you want to make them.
- When the oil is at the right temperature, fry falafel balls untill they become brown on both sides.
- Using a slotted spoon, take falafel out of oil.
- Allow them to drain on paper towels.
- Serve them hot! You can make falafel sandwich or wrap.
- Enjoy!
Notes
You will need:
Skillet/ non-stick frying pan
Food processor
- Category: Vegetarian
- Cuisine: Arabic