Homemade chickpea falafel with cilantro and parsley, served in a warm pita.
For the falafel:
  • 3½ cups chickpeas (not canned!)
  • 11 cups water (2750ml), divided (no, that's not a typo)
  • 1 large onion
  • ~2 cups cilantro
  • ~1 cup parsley
  • ~8 cloves garlic
  • ¼ cup (30g) flour
  • 2 teaspoons salt
  • ½ teaspoon baking powder
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • Vegetable oil for frying
To serve:
  • Vegetables, hummus or tzatziki sauce, and warm pitas
Prepare the falafel:
  1. Soak the chickpeas in 10½ cups (2625ml) of water overnight in a large bowl. Drain the water and then grind the chickpeas in a food processor until the pieces are about half a centimetre (about a fifth of an inch) across and empty into a bowl. Combine the onion, cilantro, parsley, and garlic in the food processor. Process until a paste forms and add to the chickpeas in the bowl. Add the remaining ingredients (including the remaining ½ cup (125ml) of water), and mix together. Heat about three centimetres (about an inch) of oil on medium-high and then add spoonfuls of the falafel mixture into the oil. Using two spoons is the best way to do this. Flip the falafel over when it browns, about a minute and a half. Remove from the oil and drain. Then eat! You can also bake the falafel at 400°F for 15-20 minutes, depending on how crunchy you want your falafel. Serve warm.
Recipe by IronWhisk at http://www.ironwhisk.com/2013/01/falafel/