| Preparation time | 1 h 15 min |
| Cooking Time | 30 min |
| Ready In | 1 h 45 min |
| Level of Difficulty | Moderate |
| Servings | 3 |
Ingredients
1 cup dried chickpeas, soaked overnight in cold water and drained**1/2 medium red onion, diced 3 large garlic cloves, smashed 1 tablespoon unbleached all-purpose flour 2 teaspoons ground cuminpinch of ground cayenne pepper 1 teaspoon kosher salt1/4 cup packed fresh cilantro leaves 1/4 cup packed fresh flat parsley leaves 5 cups safflower or other neutral oil, for frying kosher salt1 tablespoon finely chopped parsley, for garnishing
Directions
- Prepare the night before serving: Place the dried chickpeas in a medium saucepan, and cover them with a generous amount of cold water. Allow the chickpeas to soak for 8 to 12 hours (overnight). They will plump up substantially.
- Make the falafel bites: Drain the chickpeas well. Place them in the bowl of a large food processor fitted with a blade attachment. Add the red onion, garlic, flour, cumin, cayenne pepper, salt, cilantro, and parsley leaves. Pulse the mixture several times until it just begins to come together–if it is too coarse, it will not hold. Place mixture in a bowl, cover with plastic wrap, and refrigerate for one hour.
- Remove mixture from the fridge. Set aside a large plate lined with a paper towel. Pour the oil in a large deep skillet (you want the oil to be at least 1.5-inches deep), and place over medium-high heat. Once the oil is hot, shape the falafel mixture with your hands into 1-inch diameter balls. The falafel should come together when shaped, but be relatively delicate.
- Carefully place each falafel ball into the hot oil. Fry the falafel in small batches to avoid over-crowding the pan. Fry the falafel balls (flipping them continuously throughout the frying process) for 2 to 3 minutes, or until evenly browned on all sides. Carefully transfer them to the paper-towel lined plate, and sprinkle them lightly with salt.