By Mai Khader Kakish

Traditional falafel is made from ground chickpeas or fava beans and seasoned with fresh herbs and spices.

  • 3 cups dried chickpeas about 16 oz  
  • 1/2 an onion quartered  
  • 3 garlic cloves smashed and skins removed  
  • Small bunch fresh parsley washed and dried, large stems removed and roughly chopped about 1 generous cup  
  • Small bunch cleaned and dried cilantro, 
  • Large stems removed and roughly chopped about a generous cup  
  • 1 tbsp ground coriander  
  • 2 tsp ground cumin  
  • 1/2 tbsp salt  
  • 1/2 tsp pepper  
  • 2 tsp of baking powder  
  • 1-2 tbs of olive oil  
  • 1 tbs of sesame seeds  
  • Vegetable oil or flavorless oil for frying 

Soak the dried beans in cold water overnight for a minimum of 12 hours.

Drain the hummus and give it a quick rinse. Add the chickpeas, herbs, onion and garlic to the food processor and pulse until combined. Scrape down the bowl as necessary, continue pulsing until the mixture is fine ground and hold together drizzle in 1-2 tbls of olive oil to help bind the mixture.  

Mix in the spices and salt and give it a few quick pulses. The mixture should be almost smooth and holds together once rubbed between your two fingers.  

Heat your oil, fusing a clip on the thermometer to check the temperature. 

Your oil should be at least 3 inches deep.  

Using a small cookie scoop, scoop out the mixture and roll between your palms to form into round balls. You can sprinkle the falafel balls with some sesame seeds for added crunch  

When the oil is hot, gently lower the balls into the oil with a slotted spoon. Work in batches so you don’t crowd your pan. Fry the falafel for about 4 to 5 minutes, until they are golden brown. Drain on paper towels.  

Serve hot with tahini sauce. 

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