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

1. 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.
2. 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.)
3. 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.
4. Remove and drain on paper towels.