Falafel

1. Preparation

Rinse 1 cup of dried chickpeas and soak them in water overnight. Make sure the water covers the chickpeas well.

Drain the soaked chickpeas and place them in a food processor.

Add 1 small onion, chopped, 2-3 cloves of garlic, minced, 1/4 cup of fresh parsley, chopped, and 1/4 cup of fresh cilantro, chopped to the food processor.

Sprinkle in 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of baking powder.

Process the mixture until it becomes a coarse consistency, stopping to scrape down the sides if necessary.

Add salt to taste.

Transfer the mixture to a bowl and let it chill in the refrigerator for about 30 minutes to firm up.

2. Cooking

Heat oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).

While the oil is heating, take the chickpea mixture out of the refrigerator.

Form the mixture into small balls or patties, about 1-1.5 inches in diameter.

Carefully drop the formed falafel into the hot oil (do not overcrowd the pan) and fry for 4-5 minutes, turning occasionally until golden brown and crispy on all sides.

Use a slotted spoon to remove the falafel from the oil and drain on paper towels.

Serve hot with pita bread, hummus, or a fresh salad.