Producer: Peuli Bakshi
Ingredients: • 1 cup dried chickpeas (do not use canned chickpeas) • 1/2 large onion, chopped • 2 cloves garlic, chopped • 3 tbsp fresh parsley, chopped • 1 tsp ground coriander • 1 tsp ground cumin • 1/2 tsp ground black pepper • 1 tsp salt • 1/2 tsp cayenne pepper • 1/2 tsp baking powder • 4 tbsp flour (more as needed) • Oil (vegetable, canola, or sunflower)
Soak dried chickpeas in water for at least 12 hours or overnight. Then transfer the drained chickpeas to a food processor.
Add chopped onion, garlic, parsley, coriander, cumin, black pepper, salt, cayenne pepper, and baking powder.
Pulse the mixture until it has a coarse texture. Do not make a paste.
Add the flour to the mixture. If it’s too crumbly, add a bit more flour, 1 tablespoon at a time.
Wet your hands and shape the falafel mixture into small balls or patties, about the size of a walnut.
Heat oil in a deep pan over medium heat. Fry a few falafel balls in the oil at a time until they are golden brown and crispy, about 2-3 minutes per side.
Serve the falafel balls warm with pita bread, hummus, tahini sauce, or with a fresh salad.