Crispy, herb-packed falafel made from soaked chickpeas, fresh herbs, garlic, and warm spices. Perfect vegan and gluten-free Middle Eastern street food, great for wraps, salads, or snacks.
Place soaked chickpeas in a large bowl and drain well.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until coarse and mixture holds when pressed. Do not over-process.
Transfer to a bowl, add baking powder and flour, and mix well. Refrigerate for 30-60 minutes.
Shape mixture into balls or patties about 1½ inches wide.
Heat oil to 350°F (175°C) in a deep skillet or fryer.
Fry falafel in batches for 3-4 minutes until golden and crisp, turning occasionally.
Remove with slotted spoon and drain on paper towels.
Serve hot with pita bread, fresh veggies, pickles, and tahini sauce.
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