Chickpea Soaking Time: overnight
Preparation Time: 10 minutes
Mixture Resting Time: ½ hour
Cooking Time: 20 minutes
Yield: 14 to 16 falafel
- 1 ¼ cups (310 ml) chickpeas, soaked overnight and drained
- 2 cloves garlic, squeezed
- ¾ cup finely chopped parsley
- 1 teaspoon (5 ml) ground coriander
- 1 teaspoon (5 ml) ground cumin
- ¼ teaspoon (1 ml) cayenne pepper
- 1 ½ teaspoons (7 ml) salt
- ¼ teaspoon (1 ml) freshly ground black pepper
- ½ teaspoon (2ml) baking powder
- Oil for deep frying
- Place the chickpeas in a food processor and mince finely. Scrape the minced chickpeas into a bowl. Fold in the herbs, spices, salt, and baking powder. Mix well, knead, and leave for 30 minutes.
- Form the mixture into 14 to 16 falafel balls. If they’re too sticky, roll the falafel in a little flour. Repeat until all the mixture is rolled. (At this point, the balls can be frozen and defrosted for use at a later time.)
- Fill a heavy pan or wok with ghee or oil to a depth of 6.5 to 7.5 cm (2 ½ - 3 inches). Heat until moderately hot (180C/355F). Deep-fry 6-8 falafels at a time, turning when required, for 5 or 6 minutes, or until they’re evenly golden brown.
- Remove and drain on paper towels.