1/2 tsp ground coriander
1 onion, diced
1 cup dried chickpeas (soaked overnight)
1 tsp ground cumin
Instructions
1. Prepare the Chickpeas:
Begin by soaking the dried chickpeas in water overnight. This is a crucial step, as canned chickpeas will not provide the right texture for falafel. After soaking, drain and rinse the chickpeas.
2. Blend the Chickpeas:
Add the soaked chickpeas to a blender or food processor. Pulse for a few minutes until they are coarsely ground. The texture should resemble coarse sand.
3. Add Remaining Ingredients:
To the ground chickpeas, add minced garlic, diced onion, fresh coriander, mint leaves, lemon zest, ground coriander, ground cumin, baking powder, salt, and black pepper. Blend these ingredients until they form a smooth paste. If the mixture is too dry, add a teaspoon of water at a time until you reach the desired consistency. The mixture should hold together when formed into a ball.
4. Form the Falafel Balls:
Using a tablespoon, scoop out the mixture and shape it into balls. You can also flatten them slightly to form patties. This recipe should yield about 15 to 18 falafel balls, depending on the size.
5. Fry the Falafel:
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