Authentic Lebanese Falafel
Ingredients: dry chickpeas, parsley, cilantro, onion, garlic clove · 35 min cook time · 280kcal · $9.50
Ingredients
1.5pound dry chickpeas, 1cup parsley, 0.75cup cilantro, 1small onion, 1clove garlic clove, 2tablespoons flour, 1tablespoon salt, 2teaspoons cumin, 1teaspoon coriander, 0.25teaspoon black pepper, 1inch grape seed oil
Instructions
1. Soak the dry chickpeas in water overnight for 24 hours until they double in size. Do not use canned chickpeas.
2. Drain and rinse the soaked chickpeas, then use a paper towel to absorb extra liquid.
3. Place the chickpeas in a food processor and pulse until finely grated into a powder-like and grain-like consistency.
4. Add parsley, cilantro, onion, garlic clove, flour, salt, cumin, coriander, and black pepper to the food processor.
5. Process everything together until the mixture is pasty, moist, and holds its form when pressed.
6. Store the mixture in the fridge for 1 to 2 hours to let the ingredients meld together.
7. Mix in a little baking soda right before forming the balls to make them fluffy.
8. Use a falafel scooper to form small patties.
9. Fry in an inch of grape seed oil for 2 to 3 minutes per side until deeply golden brown, or bake them as an alternative.
10. Serve in pita bread with tomatoes, onions, pickles, tahini sauce, and fresh parsley.
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