Ingredients

The following ingredients have 4 Servings
  • 3 cups Dry chickpeas
  • 1 teaspoon Black pepper
  • 1 teaspoon Cumin (ground)
  • 1 teaspoon Coriander (ground)
  • ⅓ cup Dill (fresh)
  • ½ cup Parsley (fresh)
  • 1½ cup Cilantro (fresh)
  • ½ Onion
  • 7 cloves Garlic
  • 3 teaspoons Salt
  • 2 tablespoons Sesame seed
  • Oil for frying

Instruction

  • Rinse chickpeas under running water then soak them for at least 12 hours. Check instructions on packaging for specific types.
  • Drain the water.
  • If whole black pepper, cumin and coriander is used, as we should if we are after intense flavors, grind them.
  • Cut the fresh dill, parsley and cilantro leaves up.
  • Add drained chick peas, onion, garlic and salt into a food processor and run it until all the ingredients are well combined. Do it in batches if necessary.
  • Finish up by adding the ground up spices and the chopped green leaves too.
  • Cool the paste for easier handling in the fridge for an hour. To let the flavors develop, we can keep the falafel paste in the fridge overnight too.
  • Mix in optional sesame seeds then spoon out the mixture to desired size. Roll them into a balls with wet hands.
  • Fill a saucepan with oil so the balls are covered when placed in. Heat oil to medium high then add the falafel balls.
  • Fry falafel until crisp and browned on the outside, about 10 minutes.
  • Dry them off in a colander.