Golden chickpea balls seasoned with fresh herbs and spices, perfect for wraps, salads, or snacks.
# Ingredients:
→ Legumes
01 - 1 cup dried chickpeas
→ Vegetables & Herbs
02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - ½ cup fresh cilantro leaves, packed
→ Spices & Seasonings
06 - 2 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp cayenne pepper (optional)
09 - 1 tsp baking powder
10 - 1 tsp salt
11 - ½ tsp black pepper
→ Binding & Texture
12 - 3 tbsp all-purpose flour (substitute chickpea flour for gluten-free)
→ For Frying
13 - Vegetable oil, for deep frying
# Instructions:
01 - Rinse dried chickpeas thoroughly and soak in a large bowl covered with cold water for 8 to 12 hours. Drain and pat dry.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until coarse and mixture holds together when pressed—avoid puréeing.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to incorporate, then scrape the sides and mix evenly.
04 - With damp hands, form the mixture into balls approximately 1½ inches in diameter. Place them on a tray. If mixture is too loose, add additional flour as needed.
05 - Heat vegetable oil to 350°F (175°C) with a depth of 2 inches in a deep pot suitable for frying.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Remove and drain on paper towels.
07 - Serve warm inside pita bread with tahini sauce, salad, and pickles, or as part of a mezze platter.
