Crispy Homemade Falafel with Fresh Herbs

Method

1. Place the dried chickpeas in a large bowl and cover with plenty of cold water. Soak overnight; they will double in size.
2. Drain the chickpeas well in a colander.
3. In a food processor, add the garlic cloves and pulse until finely chopped.
4. Add the parsley leaves and thin stems, and pulse again until chopped.
5. Add the drained chickpeas, chopped onion, salt, black pepper, red pepper flakes, flour, baking soda, cumin, and coriander. Pulse until the mixture is finely chopped and holds together when pressed. If needed, add a little more flour to help it bind.
6. Transfer the mixture to a bowl, cover tightly with plastic wrap, and refrigerate for at least 1–2 hours or overnight.
7. Heat vegetable oil in a deep pan or pot to 370°F.
8. Using a small ice cream scoop or your hands, form the mixture into balls or small patties.
9. Fry the falafel in batches of 5–6 at a time, so the oil temperature stays steady. Cook for about 4–5 minutes, turning occasionally, until golden brown all over.
10. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
11. Serve warm with pita bread, tzatziki or your favorite sauce, and a chopped salad of cucumber, bell pepper, and onion.