- 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 3 tablespoons of fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 tablespoons flour
- Oil for frying
- Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
- Drain chickpeas, and place in pan with fresh water, and bring to a boil.
- Allow to boil for 5 minutes, then let simmer on low for about an hour.
- Drain and allow to cool for 15 minutes.
- Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
- Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
- This recipe does call for 2 tablespoons of flour, however, if you find your falafel is falling apart you can use more. Just add a little at time. Egg is also an acceptable binding agent, but only use 1 egg.
- Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
- Fry in 2 inches of oil until golden brown (5-7 minutes).
- Serve hot.
It is commonly served in pita bread with salad and tahini sauce or hummus, french fries are sometimes added in the pita with the falafel instead of vegetables. Falafel can be served alone also.