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Ingredients

2 servings - +

Equipment

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Steps

1. Place soaked and drained chickpeas, herbs, onion, garlic, and spices in a food processor.
2. Pulse the mixture until it's finely chopped but not a paste. It should hold together when squeezed.
3. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes.
4. Shape the mixture into small balls or patties.
5. Heat oil in a deep pot to 175°C (350°F). Carefully fry the falafel in batches for 3-5 minutes, until golden brown and crispy.
6. Remove with a slotted spoon and drain on paper towels. Serve hot.

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Ratings