Crispy Falafel

Ingredients

• 1 cupdried chickpeas, soaked overnight
• 1/2yellow onion, roughly chopped
• 3 clovesgarlic
• 1 cupfresh parsley
• 1/2 cupfresh cilantro
• 1 tspground cumin
• 1 tspground coriander
• 2 tbspflour
• 1/2 tspbaking powder
• 1 tspsalt
• 2 cupsoil, for frying

Method

1. 1

   The night before, cover the dried chickpeas with plenty of cold water and leave them to soak overnight. They roughly double in size.

2. 2

   Drain the soaked chickpeas well and pulse them, raw, with the onion, garlic, herbs, cumin, coriander and salt to a coarse, sandy paste. Don't purée it smooth.

3. 3

   Stir in the flour and baking powder and chill the mix 20 minutes so it holds together.

4. 4

   Scoop about 2 tablespoons of the mix at a time and press firmly into small patties or balls — squeeze each one so it holds together, and wet your hands if the mix starts to stick.

5. 5

   Heat the oil to 350°F and fry in batches until deep golden and crisp, about 3 minutes, then drain on paper towels.

6. 6

   Serve hot with hummus, pita, or a crisp salad.

Nutrition per serving