Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
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What You’re Gonna Need:

  • Vegetable oil
  • 8 oz dried chickpeas soaked overnight, drained and rinsed
  • 3/4 cup fresh parsley leaves chopped
  • 1 1/2 tsp baking powder dissolved in 3 tablespoons water
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1 clove garlic chopped
  • 1 small onion chopped
  • Kosher salt

What Ya Gotta Do:

  • Heat 3 inches oil in large heavy pot to 365 degrees F. (It will start popping.)
  • Add the drained chickpeas to a food processor/blender. Pulse until the chickpeas begin to break down.
  • Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt.
  • Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes. Add water if is seems too doughy.
  • Using a small ice scoop or to scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches.
  • Fry them babies until they are very deep golden brown all over.
  • Grab a slotted spoon to transfer the falafel to a paper towel-lined plate. Pat them dry.
  • Serve the falafel in pita bread, lettuce, tomato, tahini, hot sauce, tzatziki, and/or lemon wedges.
  • EAT IT.

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