2cups(400grams)dried chickpeasmeasured before soaking + 1 teaspoon baking soda
2tablespoons(20grams)chickpea flour
1cup(25grams)flat-leaf parsley
½cup(12grams)mint leavesoptional
1yellowonion
6clovesgarlic
1½teaspoonscuminground
1teaspooncorianderground
1¼teaspoonsalt
¼teaspoonblack pepper
¼teaspooncayenne pepperor chili powder
2teaspoonsbaking powder
4- 6 cupsfrying oilfor frying, or 2 tablespoons extra virgin olive oil for air-frying.
1. SOAK THE CHICKPEAS
The day or night before, put 2 cups dried chickpeas in a large pot with plenty of water and a teaspoon of baking soda.
Soak them for 12 to 24 hours, then drain and rinse them under running water.
2. BLEND ALL INGREDIENTS
To a food processor, add soaked chickpeas, 2 tablespoons chickpea flour, 1 yellow onion (peeled and chopped), 6 cloves garlic (chopped), 1 cup flat-leaf parsley (chopped), ½ cup mint leaves (chopped), 1½ teaspoons cumin, 1 teaspoon coriander, 1¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 2 teaspoons baking powder.
Blend until you reach a fine texture, scraping down the sides of the food processor often.It should take you about 1 to 2 minutes max.
3. SHAPE THE FALAFEL
The easiest way to shape the falafel is with an ice cream scoop or cookie dough scoop.
Scoop the falafel mixture into a ball, and press it with your left hand into the ice cream scoop to make it stick together.Rinse the scoop with water after every 3 falafels or when they start sticking to the scoop.
Arrange them on a baking sheet lined with parchment paper.
DEEP-FRIED FALAFEL
Warm up the frying oil to 320°F or 160°C in a small pot or saucepan with tall edges.Ensure you only fill up the pot to half its edges because the oil will expand as it warms up and as you dip in the falafel.Use a kitchen thermometer to check the oil temperature. Oil temperature should be between 300°F / 150°C and 340°F / 170°C.
Dip the falafel in the oil gently, one by one. We recommend frying 3 or 4 at a time.Cook them in the oil for about 3.5 - 4 minutes or until golden brown all around. Move the falafel around as they cook to ensure even frying. You can use a wooden spoon.
Take the falafel out of the oil and arrange them on a plate lined with kitchen paper. Repeat this until your run out of falafel.
AIR FRYER FALAFEL
Brush the bottom of your air fryer with extra virgin olive oil. Then, place the falafels in the air fryer leaving enough space from one falafel to the next.Drizzle the falafels with extra virgin olive oil.
Air fry at 400°F or 200°C for 12 minutes or until golden brown and crunchy. You can turn them around once for even browning.
Serve on a platter with homemade hummus and warm pita bread or check out our serving suggestions chapter above.