Falafel

Ingredients;

1 cup dried chickpeas
1 bunch scallions (85 grams)
2 to 4 medium garlic cloves, depending on how much you like garlic
2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three
1 teaspoon fine sea salt, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 to 1/4 teaspoon cayenne pepper, optional
1/4 teaspoon fresh ground black pepper
3/4 teaspoon baking powder, optional, see notes
2 to 3 cups (480 to 720ml) vegetable oil, for frying

DIRECTIONS

Rinse the chickpeas then place into a large bowl and cover with cool water. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry.

Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it’s shape (it will be loose and a little crumbly).
Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.

Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat till all the mixture is used. The mix will not act like dough, but will hold its shape.

Add oil to a deep pot.

Turn the heat to medium-high and heat the oil.

Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.

Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.