Authentic Falafel

By Feelgoodfoodie

Ingredients

Instructions

1. Cover the chickpeas with water in a medium bowl and leave at room temperature to soak for at least 12 and up to 24 hours; they will roughly double in size.
2. Drain the chickpeas and dry them as thoroughly as possible, for example in a salad spinner.
3. Put the chickpeas and salt in a food processor and pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander and black pepper, then blend to a thick paste, scraping down the sides as needed.
4. Remove the blade, cover the processor bowl and refrigerate the mixture for 1 hour so it sets.
5. Sprinkle the baking powder over the chilled batter and fold it in gently.
6. Line one baking sheet with parchment paper and another with a double layer of paper towels.
7. Scoop, firmly pack and roll about 1 ½ tablespoons of batter into balls and place them on the parchment-lined sheet. The balls may feel loose at first but will bind when fried.
8. Heat 1 inch of neutral oil in a large, high-sided frying pan over medium heat. When a small piece of batter sizzles in the oil, add 10 to 12 balls without crowding the pan. Fry 3 to 3 ½ minutes per side until golden-brown and crispy, lift out with a slotted spoon onto the paper-towel-lined sheet, and repeat with the rest.
9. Serve the falafel warm on a platter with the tahini sauce for dipping.

Summarized from Feelgoodfoodie's video. Watch it for the details.