Super Delicious & Easy-to-Make Crispy Homemade Falafels

Ingredients:

• 1 ½ cups dried chickpeas (soaked overnight)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp black seed (Nigella sativa) or nigella seeds (optional)
• 1 tsp baking powder
• 2 tbsp flour (or chickpea flour for gluten-free)
• Salt and pepper to taste
• 1-2 tbsp lemon juice
• Oil for frying (vegetable oil or avocado oil)

Instructions:

1. Prepare chickpeas: Drain and rinse the soaked chickpeas. Do not use canned chickpeas for this recipe as they are too soft.
2. Blend the mixture: In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and black seed (if using). Pulse until the mixture is finely chopped but not too smooth—you want a coarse texture.
3. Season: Add baking powder, flour, salt, pepper, and lemon juice. Pulse again to combine. If the mixture feels too wet, add more flour, a tablespoon at a time, until it holds together.
4. Shape the falafels: Using your hands, shape the mixture into small balls or patties, about the size of a golf ball. Flatten slightly if you prefer patties.
5. Chill: Place the falafel balls on a tray and refrigerate for 30 minutes to firm up.
6. Fry: Heat oil in a deep frying pan or pot over medium heat. Once the oil is hot, carefully drop a few falafels into the oil, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side until golden brown and crispy.
7. Drain: Transfer the fried falafels onto a paper towel-lined plate to absorb excess oil.
8. Serve: Serve your crispy falafels with pita bread, hummus, tahini, or a fresh salad.

Enjoy your crispy, flavorful homemade falafels!