Authentic Middle East Chickpea Falafel Recipe

Soak the dried chickpeas in a bowl of cold water for 48 hours, changing the water every 12 hours. Then, drain and dry them thoroughly with a clean cloth.

Grind the coriander seeds to a powder using a coffee grinder.

In a blender, puree the perfectly dry chickpeas for 4-5 minutes until the mixture is slightly grainy. Transfer it to a large bowl.

In the same blender, combine the peeled garlic, onion, parsley, and fresh cilantro. Blend until you have a well-mixed, non-liquid mixture. Add this to the chickpea mixture.

Season the mixture with salt, pepper, cumin powder, and coriander powder. Mix everything together using a spatula.

Test the consistency by pressing a small amount of dough in your hand. If it holds its shape, doesn't release liquids, and doesn't stick to your palm, it's ready. If not, add a little chickpea flour, mix well, and repeat the test. Be cautious not to add too much chickpea flour, as it can make the falafel dense and stringy.

Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.

After chilling, shape the falafels using a machine or by hand. Take a spoonful of dough and slightly flatten it to achieve the typical falafel shape.

Heat a generous amount of oil in a saucepan to 160°C. Use a cooking thermometer to check the temperature. Fry a few falafels at a time for about 5 minutes, turning them with a skimmer.

Once the falafels turn golden brown, remove them from the oil and drain on paper towels to remove excess oil. Allow them to cool.

Serve the falafels with chickpea hummus as a side dish.