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1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped (about a one large bunch)
1 cup cilantro, roughly chopped (about a one large bunch)
1 small green chile pepper, serrano or jalapeno pepper
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour
1/2 tsp baking soda
avocado oil for frying
The night before, soak the dried chickpeas in water.
Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
Drain and rinse the chickpeas and add them to your food processor,
along with the onion, parsley, cilantro, pepper, garlic, cumin,
salt, cardamom and black pepper.
Pulse the food processor several times until the mixture
resembles the texture of coarse sand.
Transfer the falafel mixture to a bowl and add the chickpea flour
and baking soda. Stir together, then cover or add a lid and refrigerate
the mixture for 30 minutes to one hour.
Use your hands, an ice cream scoop or falafel scoop to form the falafel
into balls or patties. If you find the mixture is too wet,
you can add another tablespoon of chickpea flour.
If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Makes 18 falafels.
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