Falafel (Naturally Vegan)

Ingredients

• 240g dried chickpeas (soaked 12 hours, drained)
• 60g fresh flat-leaf parsley
• 30g fresh coriander
• 1 small yellow onion, roughly chopped
• 3 cloves garlic
• 7g ground cumin
• 7g ground coriander
• 3g Aleppo pepper
• 5g sea salt
• 2g baking powder
• 60ml ice water
• 1 litre neutral oil, for frying

Method

1. 1
   Pulse drained chickpeas, parsley, coriander, onion, and garlic in a food processor until coarse breadcrumb texture forms—do not overwork.
2. 2
   Fold cumin, ground coriander, Aleppo pepper, salt, baking powder, and ice water into the mixture; chill 30 minutes.
3. 3
   Heat oil to 175°C in a heavy-bottomed pot; line a plate with paper towel.
4. 4
   Form mixture into 12 balls; fry in batches 4–5 minutes until deep mahogany brown, turning once.
5. 5
   Transfer to paper towel; season immediately with fleur de sel.