Crispy falafel

Ingredients

• 1 cupDried chickpeas, soaked overnight
• 1/2Yellow onion, roughly chopped
• 3 clovesGarlic
• 1 cupFresh parsley
• 1/2 cupFresh cilantro
• 1 tspGround cumin
• 1 tspGround coriander
• 2 tbspFlour
• 1/2 tspBaking powder
• 1 tspSalt
• 2 cupsOil, for frying

Method

1. 1

   Pulse the soaked (not cooked) chickpeas with the onion, garlic, herbs, cumin, coriander, and salt to a coarse, sandy paste — don't puree it smooth.

2. 2

   Stir in the flour and baking powder and chill the mix 20 minutes so it holds together.

3. 3

   Scoop about 2 tablespoons of the mix at a time and press firmly into small patties or balls — squeeze each one so it holds together, and wet your hands if the mix starts to stick.

4. 4

   Heat the oil to 175°C (350°F) and fry in batches until deep golden and crisp, about 3 minutes, then drain on paper towels.

5. 5

   Serve hot with hummus, pita, or a crisp salad.