Serve with out a bun for an appetizer or with a bun for a lunch.
1 ½ cup dry chickpeas (soaked overnight)
½ cup fresh flat leaf parsley leaves
½ cup fresh cilantro leaves or more parsley
½ cup fresh mint leaves
½ cup scallions, sliced (white and light green parts only)
2 tsp garlic, minced
2 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
3 cups vegetable oil (I used grapeseed oil) for frying
Step 1: The night before, soak the dry chickpeas in a bowl with at least 3 inches of water covering them.
Step 2: When you are ready to start making the falafel, drain the chickpeas from the water and ensure they are very dry. (salad spinner or clean kitchen towels work great)
Step 3: Pulse them in the food processor with the herbs, scallions, garlic and seasoning and pulse until they all start to bind. At this point, I recommend frying a piece of the mixture – just to make sure the seasoning is on point (otherwise, you cannot go back and fix the whole batch).
Step 4: Allow them to sit in the refrigerator for approximately 15 minutes to allow the starches come out (this will help you form them easier).
Step 5: Begin to heat your oil on low heat until oil comes up to temp. (350-375 degrees) while you form the balls. You can measure them (approximately a Tbsp) or eyeball them, as long as they are approximately the same size, so the cook evenly.
Step 6: Shallow fry them in the oil and flip them when you see the bottoms start to turn golden brown. Or if you have a home fryer, you can use that.
Step 7: When they all golden brown on all sides, drain them onto paper towels and season with salt. Serve immediately.