Falafel

• 1 ½ cup dried chickpeas (soaked 12-24 hours — NOT canned)
• ½ onion (roughly chopped)
• 4 clove garlic
• 1 cup fresh parsley (packed)
• ½ cup fresh cilantro (packed)
• 2 tsp cumin
• 1 tsp coriander
• 1 tsp baking powder
• 1 tsp salt
• 3 tbsp all-purpose flour
• 2 cup vegetable oil (for frying)
• 6 pita bread (for serving)
• 2 tomatoes (sliced, for serving)
• ¼ cup tahini sauce (for serving)

How to Make It

1. 1

   Drain soaked chickpeas. Pulse in a food processor with onion, garlic, herbs, and spices until crumbly — not smooth.

2. 2

   Transfer to a bowl. Stir in flour and baking powder. Refrigerate 1 hour.

3. 3

   Heat oil to 375°F. Form mixture into balls or patties using a falafel scoop.

4. 4

   Fry in batches 3-4 minutes until deep golden and crispy.

5. 5

   Drain on paper towels.

6. 6

   Serve in pita with hummus, tahini, tomatoes, and pickled vegetables.