
Falafels
Servings
16
falafelsTotal time
12
hours50
minutesIngredients
1/2 pound dried chickpeas
1/2 cup fresh parsley
1/2 cup fresh cilantro
1 Tbsp fresh dill
1/2 small red onion, roughly chopped
2 medium garlic cloves
1 tsp ground cumin
1/2 tsp coriander
1 tsp salt
vegetable oil, for frying
tzatziki, to serve
Directions
- Rinse the dried chickpeas and place them in a large bowl. Add enough cold water to cover them completely. Cover the bowl with a lid and set it out at room temperature for a minimum of 12 hours.
- After the chickpeas have soaked, drain and rinse them well.
- In a large food processor, add the chickpeas, parsley, cilantro, dill, red onion, garlic, cumin, coriander, and salt. Pulse well, scraping down the sides as needed until the chickpeas are finely minced. Transfer the mixture to a bowl, cover, and place in the fridge for 15 minutes.
- Form the falafel mixture into balls. Fill a pot with about 2 inches of oil and heat to 350°F.
- Fry the falafels in batches for about 2-3 minutes. Remove and place on a paper towel-lined plate to drain excess oil.
- Serve warm along with tzatziki.