This is my favorite Falafel recipe. I love how versatile they are! You make sandwiches, top salads or use as a protein in your favorite Buddha bowl.
Servings 20 balls
- 1 cup dried chickpeas
- 1/2 large onion roughly chopped (about 1 cup)
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato
- Diced onion
- Diced green bell pepper
- Tahini sauce
- Pita bread
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
- Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, and green peppers. Drizzle with tahini sauce.