1 3/4cupdried chickpeassoaked in water for 24 hours, then rinsed
1cupparsleymint, or cilantro (use one, two, or all three)
3scallionscut into 3–4 pieces
2clovesgarlic
2teaspoonsground cumin
1teaspoonground coriander
1teaspoonsea salt
1/2teaspoonblack pepper
1/2teaspoonbaking soda
1tablespoonlemon juice
A few tablespoons of wateras needed
Canola, grapeseed, or peanut oil for frying you’ll need to fill a deep saucepan or Dutch oven with 2–3 inches, so the exact amount depends on the shape of your cooking vessel
Instructions
Place the chickpeas in a food processor and process until the mixture resembles a coarse crumb. Transfer the ground chickpeas into a large mixing bowl.
Add the herbs, scallions, garlic, cumin, coriander, salt, pepper, baking soda, and lemon juice to the food processor. Process until the mixture is smooth.
Add the ground chickpeas back to the food processor and stir them into the herb mixture a bit. Turn on the food processor and process until the mixture is light green in color, with small bits of herbs, and the mixture comes together when pinched, adding water as needed. (I needed to add 2 tablespoons, but I recommend adding it only a tablespoon at a time, as the falafel will fall apart if too little or too much is added.) Taste and adjust the seasonings if needed.
Pour the oil into a deep saucepan or Dutch oven until it’s 2–3 inches deep. Heat over medium-high until the oil reaches about 350ºF.
Shape the falafel mixture into balls (or flattened balls, kind of like a flying saucer) and drop them into the oil, being careful not to crowd the pan. Cook for about 4–5 minutes, or until the outside is crispy and nicely browned. Place the cooked falafel on a paper-towel-lined plate to absorb any excess oil, then serve.
Notes
To bake the falafel, generously spray the falafel with cooking spray or an oil mister and bake them on a sheet pan in a 375ºF oven for 20 minutes, flipping halfway through the cooking time. (If you shape them into balls, a mini muffin tin will keep them from rolling all over!)
Falafel is best when served hot and fresh. However, you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350ºF oven until warmed through, or warm it up in the microwave.