Persian Chickpea Flour Fritters (Falafel)

Instructions

1. 1Place the 1 cup dried chickpeas in a bowl and cover with plenty of water. Let them soak overnight, or for at least 8 hours.
2. 2Drain the soaked chickpeas and place them in a food processor. Add the 1/2 medium onion, 2 cloves garlic, 1/2 cup fresh parsley, 1/2 cup fresh cilantro, 1 teaspoon cumin, 1 teaspoon coriander, 1/4 cup chickpea flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the food processor.
3. 3Process the ingredients until the mixture is finely ground but still has a slightly coarse texture, scraping down the sides of the food processor as needed. The mixture should hold together when squeezed.
4. 4Using your hands, form the chickpea mixture into small balls or patties, about 2.5-3.8 cm in diameter. You should have enough mixture to make about 12-16 falafel.
5. 5Pour the 2 cups oil for frying into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 177°C. You can test if the oil is ready by dropping a tiny piece of the mixture into it; it should sizzle immediately.
6. 6Carefully add the formed falafel to the hot oil, being careful not to overcrowd the pot. Fry the falafel in batches for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
7. 7Remove the cooked falafel from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. This step helps ensure they are crispy.
8. 8Serve the warm falafel immediately with the 1/4 cup tahini sauce on the side for dipping.

Substitutions

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