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1
If you use canned chickpeas, go ahead to rinse them all.
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2
If you use dried chickpeas, leave them in water overnight and rise them well before cooking.
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3
Place the drained chickpeas, garlic and salt in a bowl of a food processor and press until blended and chopped into fine pieces.
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4
Add parsley, mint, cilantro, cumin, and breadcrumbs (or panko) and press until blended well.
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5
It's time to form balls!
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6
I used my hands to form them.
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7
You can do it as I did, but you can also use falafel spoon which is available at an Arabic market or just 2 spoons to form balls.
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8
I was able to make 16 falafels with this recipe.
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9
A point is that it is better not to form a big ball because it can be broken while frying it.
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10
Heat the oil high (any oil can work.
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11
I used vegi oil.)
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12
It should be high heat to make brownish good-looking falafels.
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13
Place falafels into the oil and fry them until their surface turn into brown.
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14
I fried 4 pieces at once to avoid falafels from being broken.
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15
Drain fried falafels on kitchen paper and ready to serve!
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16
(Please try hummus and tahini recipes as well and eat with your falafels.
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17
Shukran!!)
