Chickpea Falafel

Here is a classic recipe for making delicious chickpea falafel:

Ingredients

• 250g dried chickpeas, soaked in water for at least 12 hours
• 1 medium onion, finely chopped
• 2 garlic cloves, chopped
• A bunch of fresh parsley, chopped
• A bunch of fresh cilantro, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• Salt and pepper to taste
• Oil for frying

Preparation

1. After soaking the chickpeas, drain and pat them dry with a cloth.
2. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro (if using), cumin, ground coriander, baking soda, salt and pepper. Blend until you obtain a homogeneous mixture, but not too smooth; it should retain some texture.
3. Let the mixture rest in the refrigerator for at least an hour so the flavors can meld and the mixture firms up.
4. Shape the mixture into small balls or discs, pressing them lightly.
5. Heat plenty of oil in a pan and, once hot, fry the falafel for 3-4 minutes or until golden and crispy. Do this in batches to avoid lowering the oil temperature too much.
6. Drain on paper towels once fried.

The falafel can be served in a pita with salad, tomatoes, cucumbers and a tahini or yogurt sauce. They are also great on their own, accompanied by various sauces such as hummus or tzatziki.

Trivia

Falafel is one of the most famous dishes of the Middle East, loved for its crispy exterior and soft, spiced interior. The fried version is the most common, but for a lighter Italian-style variation, you can bake them sprayed with a drizzle of oil at 180 °C for about 20-25 minutes, turning them halfway through cooking to brown evenly.