Falafel are easier to make than you might think. Make this recipe for pan fried chickpea patties and enjoy the authentic Middle Eastern fare!

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Ingredients

Falafel Mixture
1 1/4 cup dried chickpeas
1/3 cup red onion, diced
2 garlic cloves, minced
2 tbsp parsley, finely chopped
2 tbsp cilantro, finely chopped
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne powder
1/4 tsp ground cardamom
1/2 tsp baking powder
1 1/2 tbsp flour
3 tbsp water


Frying
2 tsp sesame seeds
2 cups vegetable oil (for frying)


Optional Serving Condiments
Pita, sliced in halves
Shredded iceberg lettuce
Sliced tomatoes
Sliced cucumbers
Tahini Sauce: [ Ссылка ]
Toum Sauce: [ Ссылка ]
Red Shatta Sauce: [ Ссылка ]
Zhoug Sauce: [ Ссылка ]
Hummus: [ Ссылка ]
Tabbouleh
Pickled Red Onion


Instructions
Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight. They will double in size.

Drain chickpeas and transfer to food processor (See Note 1) along with the red onion, garlic, parsley and cilantro. Pulse several times for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together.

Remove mixture from processor and mix together in a bowl with the salt, spices, baking powder, flour and water. Cover and refrigerate for 1 hour.

Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.

Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded). Place each on tray and sprinkle with the sesame seeds. Deep fry them in batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).

Drain on paper towels and serve immediately.


Notes
1. Using dried chickpeas in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this they will break apart when frying.
2. It's important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.

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