Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh parsley leaves, tightly packed
  • 1 cup fresh cilantro leaves, tightly packed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • Salt and pepper, to taste
  • 2-3 tablespoons all-purpose flour, as needed
  • Oil for frying (vegetable or sunflower)
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Water to thin
  • Salt to taste

Instructions:

  1. Drain and rinse soaked chickpeas.
  2. In a food processor, combine chickpeas, onion, garlic, herbs, spices, and baking powder. Blend until coarsely ground, adding flour as needed for consistency.
  3. Transfer to a bowl, cover, and refrigerate for at least 30 minutes.
  4. Form the mixture into balls or patties, about the size of a golf ball.
  5. Heat oil in a frying pan until shimmering.
  6. Add falafel in batches, frying until golden brown (about 3-4 minutes per side).
  7. Remove fritters and drain on paper towels. Serve warm with tahini sauce.