Falafel

• Soak chickpeas for overnight

Nutrition values are AI-estimated based on ingredients.

• 2 cups dried chickpeas (soaked overnight)
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1/2 medium white onion (roughly chopped)
• 2-3 cloves garlic
• 1 tbsp ground cumin
• 1 tsp black pepper
• 1 tsp mixed warm spices
• 1 tsp baking soda
• Salt to taste
• 4 cups cooking oil (for deep frying)
• 6-8 pita breads (for serving)
• 2 medium tomatoes (sliced)
• 1 cup sliced dill pickles
• 1/2 white onion (thinly sliced, with sumac)
• 1/2 cup tahini sauce

1. 1Soak dried chickpeas in water overnight.
2. 2Rinse the soaked chickpeas thoroughly and use a salad spinner to remove excess moisture.
3. 3Transfer the rehydrated chickpeas to a large food processor and pulse until coarsely ground.
4. 4Add roughly chopped fresh parsley, cilantro, white onion, garlic, ground cumin, black pepper, warm spices, and baking soda to the food processor.
5. 5Blend the mixture until it forms a cohesive, bright green dough with a slightly coarse texture.
6. 6Shape the falafel dough into small patties or balls.
7. 7Heat cooking oil in a deep frying pan to an appropriate temperature for deep frying.
8. 8Carefully place the shaped falafel into the hot oil and deep fry until golden brown and crispy on all sides.
9. 9Remove fried falafel and drain excess oil on paper towels.
10. 10Assemble falafel in pita bread with sliced tomatoes, pickles, sumac-seasoned onions, a drizzle of tahini sauce, and fresh parsley sprigs.

These instructions are our analysis of the original video. Watch on YouTube →