Back to 4 servings 1 lb dried chickpeas (also called garbanzo beans) 0.25 medium onion, coarsely chopped 0.5 bunch medium parsley, coarsely chopped 0.5 bunch fresh cilantro, chopped 2 cloves garlic, finely chopped 1.5 tsp baking powder 1 tsp salt (to taste) 3 tsp ground cumin Vegetable oil, for frying Tahini sauce chopped lettuce, diced tomato, sliced pickle, hot sauce (optional garnishes)
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1 Step 1: Soak chickpeas overnight. When ready, rinse in cold water for at least 5 minutes. Drain well.2 Step 2: Mix chickpeas with chopped onion, parsley, cilantro, and garlic.3 Step 3: Grind mixture using meat grinder.4 Step 4: Combine baking powder with 1 cup of water. Add to bowl with ground falafel mixture. Add cumin and salt, and mix well.5 Step 5: Cover and place in refrigerator for at least 2 hours.6 Step 6: Add about 4” oil in deep pot or wok. Heat to 350-375 degrees Fahrenheit. Form balls of falafel mixture with ice cream scoop or spoon. When oil is hot enough, add falafel balls to pan. Fry until golden brown. Remove gently with slotted spoon.7 Step 7: Serve on plate or in a pita pocket with drizzled tahini sauce. Garnish with lettuce, tomato, sliced pickle, and hot sauce (optional).getsaucepan.com/r/dd0359d8-6480-45d7-8df2-c6469a5498bc · Original: https://hvmag.com/food/traditional-falafel/
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