Fresh Herb Falafel

Ingredients

• •8 ounces dried chickpeas, soaked overnight, drained
• •½ whole onion, coarsely chopped
• •1 whole jalapeño, coarsely chopped
• •1 clove garlic clove, crushed
• •¾ cup chopped fresh cilantro
• •½ cup chopped fresh parsley
• •3 tablespoons chickpea flour
• •2½ teaspoons kosher salt
• •1 teaspoon baking powder
• •1 teaspoon ground cardamom
• •½ teaspoon ground cumin
• •8 cups vegetable oil
• •1 serving accompaniments for serving
• •1 piece deep-fry thermometer

Cooking Instructions

1. 1.

   Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.

   1 min

2. 2.

   Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong-size balls.

   10 min

3. 3.

   Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

   20 min