Ingredients:

1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)

1 small onion, roughly chopped

2-3 garlic cloves, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon baking powder

4-6 tablespoons flour (or chickpea flour for a gluten-free version)

Oil, for frying (vegetable or sunflower oil works well)

Instructions:

1. Blend the Ingredients:

In a food processor, add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is finely ground but not pureed. You want it to hold together but still have texture.

2. Add Baking Powder & Flour:

Add the baking powder and 4 tablespoons of flour to the mixture. Pulse again until combined. If the mixture is too wet, add the remaining flour, 1 tablespoon at a time, until the mixture is firm enough to form into balls.

3. Chill the Mixture:

Transfer the falafel mixture into a bowl and refrigerate for at least 1 hour. This helps it firm up and makes it easier to shape.

4. Shape the Falafel:

Wet your hands and form the mixture into small balls or patties, about the size of a walnut (or slightly smaller). Set them aside on a plate.

5. Fry the Falafel:

Heat oil in a frying pan over medium-high heat. Once the oil is hot, fry the falafel in batches, turning them gently until they are golden brown on all sides, about 3-4 minutes per side.

6. Drain and Serve:

Remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with pita bread, salad, tahini sauce, or your favorite dipping sauce.

Enjoy your homemade falafel!