[ViolaMum]

Here's what I do:

8 oz dried chickpeas

1/2 bunch fresh cilantro
1/2 bunch fresh parsley
3-4 fresh scallions, in 1 inch pieces
2-3 cloves garlic. minced
1½ tsp ground coriander
1 tsp ground cumin
2 tsp baking powder
1 tsp salt
pinch of cayenne pepper (or black pepper if you prefer)


Soak chickpeas in water for 18-24 hours. Drain well and put in the food processor with herbs and spices. Pulse, scraping down the sides as necessary, until beans are finely minced, almost a thick paste. They should hold together when pressed. If the mixture falls apart, process longer.

Remove from food pro and form into balls. I use a spring-loaded ice cream scoop to get consistent sized balls - about the size of a ping pong ball.

Heat about a quart of vegetable oil (or coconut) in a heavy pot on the stove to 325 degrees. Fry in batches for 5-8 minutes until deep golden brown.

If you don't fry much, it helps to play around with the pot on the stove at first. The temperature will fluctuate as you add food and you will probably have to adjust the burner. I heat the oil a little above 325 (340 or so on my stove) because it drops as soon as I add the falafel; you want to maintain that 325 while they are cooking. I also always do a test falafel or two - it can be difficult to determine if they are cooked through well from just the outside color, especially if your oil temp fluctuates a lot. Sacrificing one or two to quality control is important!