Falafel

Ingredients

• 250g dried chickpeas, soaked overnight and drained
• 50g fresh parsley, roughly chopped
• 30g fresh cilantro, roughly chopped
• 2 white onions, roughly chopped
• 4 cloves garlic
• 10ml fresh lemon juice
• 7g ground cumin
• 5g ground coriander
• 2g fine sea salt
• 1g Aleppo pepper
• 30g chickpea flour
• 1l vegetable oil, for deep frying

Method

1. 1
   Pulse soaked chickpeas, parsley, cilantro, onion, and garlic in food processor until coarse breadcrumb texture forms (do not overwork).
2. 2
   Transfer mixture to bowl, fold in cumin, coriander, sea salt, Aleppo pepper, and chickpea flour until just combined.
3. 3
   Refrigerate mixture for 15 minutes to firm up.
4. 4
   Divide into 12 equal portions, roll between palms into compact golf ball shapes, flatten slightly.
5. 5
   Heat vegetable oil to 170°C; working in batches of 4, fry falafels for 3–4 minutes, turning halfway through, until deep golden brown.
6. 6
   Drain on paper towels and serve warm with hummus and pita bread.