Ingredients
-
2
Cups Bayara chickpeas
-
1/2
Tsp baking soda
-
1
Cup finely chopped fresh parsley leaves
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3/4
Cup finely chopped fresh cilantro leaves
-
1
Small onion, roughly chopped
-
8
Peeled garlic cloves
-
3
Tsp Bayara salt
-
1
Tbsp Bayara ground black pepper
-
2
Tsp Bayara cumin
-
1
Tbsp Bayara coriander powder
-
1
Tsp Bayara cayenne pepper
-
1
Tbsp flour
-
2
Tsp lemon juice
-
2
Tbsp Bayara sesame seeds, toasted
-
1
Tahini and Hummus for dipping
Homemade Falafel
- Soak the chickpeas for 24 hours in a large bowl. Make sure they are covered by at least a couple of inches of water.
- Drain the chickpeas and place them in a food processor along with the rest of the ingredients: onions, parsley, cilantro, salt, garlic, ground coriander, cayenne, cumin, lemon juice, flour and baking soda.
- Process until the mixture is blended and chopped (but not entirely pureed) then transfer the mixture to a bowl and place in the refrigerator to set for an hour.
- Once set, form a round ball using 1-2 teaspoons of the falafel mixture with your hands.
- Heat 1 inch deep of cooking oil on a frying pan on medium heat. Gently place the falafel in the frying pan until the color turns brown, about 2-3 minutes per side.
- Remove from oil and set on a plate lined with paper towel to dry out excess oil.
- Serve with tahini or hummus on the side.
