Falafel

🔥 Prep

• Soak 500 g dried chickpeas in water overnight, then drain and rinse thoroughly.
• Chop 1 cup parsley finely.
• Peel and finely dice 1 pcs onion.
• Peel and mince 3 pcs garlic cloves.
• Measure out 1 tsp ground cumin and 2 tbsp all‑purpose flour; have them ready for mixing.

🔥 Cook

• 1. In a food processor combine the soaked chickpeas, chopped parsley, diced onion, minced garlic, cumin, flour, ½ tsp salt, and ¼ tsp black pepper; pulse until the mixture is coarse but holds together when pressed.
• 2. Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up.
• 3. Shape the chilled mixture into 12 patties, each about 2 inches in diameter and ½‑inch thick.
• 4. Fill a deep pot with enough vegetable oil to submerge the patties and heat the oil to 350°F.
• 5. Fry the patties in batches, cooking each side for 4 minutes (turn once) until they are deep golden brown and crisp.
• 6. Remove the falafel with a slotted spoon and let them drain on paper towels.
• 7. Repeat until all patties are cooked, then serve immediately.

🔥 Serve

• Serve hot falafel with tahini sauce, lemon wedges, and chopped tomatoes.
• Accompany with warm pita bread or flatbread and a side of tabbouleh or cucumber‑mint salad.
• Garnish with extra parsley and a light drizzle of olive oil for added freshness.