Lebanese Crispy Falafel Recipe

Step 1

24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.

Step 2

Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.

Step 3

Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired

Step 4

Heat 1 inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2-3 minutes per side. Be careful not to overcrowd the pan and fry in batches as needed.

Step 5

Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.

Step 6

Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.