Truly THE BEST homemade falafel, these are full of vibrant fresh herb flavor. They are moist and tender on the inside and deliciously crispy on the outside.
Yield: 20-25 falafel
Ingredients
1 cup dried chickpeas, rinsed
5 scallions, coarsely chopped
½ cup fresh parsley
½ cup fresh cilantro
3 garlic cloves, minced
¼ tsp ground cumin
⅛ tsp ground cinnamon
2 cups vegetable oil
hummus
Instructions
Dissolve 1½ tbsp salt into 2 quarts of cold water in a large bowl. Add the chickpeas to the water and soak for at least 8 hours or overnight. Drain and rinse.
Place the chickpeas in the bowl of a food processor along with the scallions, parsley, cilantro, garlic, cumin, cinnamon ½ tsp salt, and ½ tsp black pepper. Process until smooth, scraping down the sides of the bowl as needed. Scoop the mixture into 1 tbsp-sized balls and flatten into disks that are about ½-inch disk and 1 inch wide. Place on a parchment-lined baking sheet in the refrigerator. Repeat until all of the chickpea mixture is used up.
Heat the oil in a 12-inch cast-iron skillet over rmedium-high heat until it reaches 375F. Add half of the falafels to the pan, making sure not to crowd them. Cook for about 5 minutes or until dark brown, flipping halfway through. Transfer to a paper towel-lined plate and repeat with remaining falafel. Serve warm with hummus.