1 cup dry chickpeas (soaked overnight) Tip: Canned chickpeas will fall apart! 3 garlic cloves 1 small red onion, chopped 1/4 cup parsley 1/4 cup cilantro 1 tsp salt or to taste 1 tsp cumin 1/4 tsp ground black pepper 1/8 tsp red pepper flakes (optional) 1 tsp onion powder 1 tsp garlic powder
Other Oil for frying
Instuctions Using a food processor, add all ingredients (EXCEPT oil) and pulse until all ingredients are well combined, but not too mushy.
Taste for salt and add more if needed.
Form the falafels, by using a heaping spoonful of the mix and rolling them in your hand until a ball is formed. Do this until the whole mix is used.
In a skillet heat enough oil for frying and heat to a medium heat.
Test oil by placing a wooden chopstick or wooden spoon into the oil. If the oil bubbles around the chopstick the oil is ready for frying.
Add 6-7 falafels at a time, making such not to over crowd the pan.
Fry for 3-4 minutes per side on medium heat, flip and cook for another 3-4 minutes or until golden brown.
Remove from oil and place onto a paper towel lined plate. Serve and ENJOY!