Falafel
Crispy fried chickpea fritters, fragrant with herbs and spices. The crucial rule: use SOAKED dried chickpeas, never canned, or they'll fall apart.
by Culicious Kitchen
Ingredients
- 250 g dried chickpeas
- 1 small onion
- 4 garlic cloves
- large handful parsley
- large handful cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 0.5 tsp baking powder
- vegetable oil
Method
- 1
The night before, soak the dried chickpeas in plenty of cold water — they'll triple in size. Drain well. (Canned chickpeas are too soft and will disintegrate; this step is non-negotiable.)
- 2
Put the drained raw chickpeas, onion, garlic, herbs, cumin, coriander, and salt in a food processor. Pulse until finely ground and it holds together when squeezed — like coarse wet sand, not a paste. Don't over-blend.
- 3
Stir in the baking powder. Chill the mixture for 30 minutes to help it firm up and hold its shape.
- 4
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.