Falafel

Yield: Approximately 21 falafel balls

• 2 cups dried garbanzo beans

• 1 cup chopped yellow onion

• 1 bunch Italian parsley, roughly chopped

• 1 bunch cilantro, roughly chopped

• 4 cloves garlic, minced

• 1 tsp. baking powder

• 1 1/2 tsp. salt

• 1 Tbsp. ground cumin

• 2 tsp. ground cardamon

• 1 tsp. cayenne

• 4 cups vegetable oil (for frying)

Directions:

Place dried chickpeas in a large bowl and cover with at least double the amount of cold water. Let sit overnight or at least 8 hours.

Drain chickpeas, then transfer to a food processor. Add onions, garlic, cilantro, and parsley and pulse until mixture is very finely chopped, but not overly mushy. Transfer to a large bowl and set aside.

Add baking powder, salt, cumin, cardamon, and cayenne to food processor and pulse until well combined. Transfer to bowl with chickpeas and mix with a wooden spoon until well-combined. Cover bowl and refrigerate at least one hour.

Heat 4 cups of vegetable oil in a large heavy bottomed pot over medium high heat to about 170 degrees. While oil is heating, take falafel dough from fridge and using a spoon or ice cream scoop, form 1 Tbsp. of the mixture into a round ball. Transfer to a clean surface and repeat until all dough has been used.

Fry falafel balls in batches of four, until deeply browned and cooked through, about 4 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool. Repeat until all falafel balls have been cooked.

Serve immediately.