-
1
Rinse and soak chick peas over night.
-
2
After soaking, drain VERY well.
-
3
Get your stuff ready: mix up spices and chop onion, garlic and herbs.
-
4
Combine chickpeas with all ingredients in a bowl (except frying oil of course).
-
5
Using a food processor, blend the mixture in small batches.
-
6
I found doing it small batches helps keep the mixture evenly ground.
-
7
Grind into a rough meal, but be careful not to turn it into a paste.
-
8
It should be some what coarse like big grains of sands ;) Cover and let chill in refrigerator for an hour or two if time allows.
-
9
The mixture should hold together enough to form round balls using your hands, though it might be slightly loose.
-
10
If it doesn't stick together at all, mix in a little more flour until it does.
-
11
Form 7-8 falafel balls.
-
12
If possible, wrap and refrigerate for 1-2 hours.
-
13
Pour in about 1.5 in/3 cm oil in a frying pan or pot.
-
14
Heat on medium until hot enough to fry (about 325F/170C).
-
15
Test one falafel to make sure it doesn't fall apart by setting it in center of hot oil.
-
16
It might be loose at first but hold together a few seconds after frying.
-
17
If it starts to really disintegrate, you may need to blend the mixture into a finer texture.
-
18
If that doesn't work, add more flour.
-
19
The first side should be brown after 2-3 minutes (if it browns faster, turn the heat down on the oil slightly.
-
20
If all goes well, you can start frying the rest of the falafel!
-
21
Again, 2-3 minutes on the first side, then GENTLY turn over and fry other side for another 2-3 minutes.
-
22
Fry another 2-3 minutes on the next side.
-
23
Remove from oil.
-
24
Let excess oil drain and give a couple minutes to cool.
-
25
Insides will look like this!
-
26
Pile up and serve in pita bread, tzaziki sauce, tomatoes, shredded cabbage, etc.
-
27
In the unlikely event of leftovers, reheat in a hot oven for 10 minutes or so :)
