2 - (14oz) cans chickpeas
2 - small red onions
3 - garlic cloves
1/2 oz - cilantro
1/2 oz - fresh flat-leaf parsley
3/4 cup - all purpose flour
2 tsp - salt
1 tsp - ground cumin
1/2 tsp - black pepper
1 1/2 tbsp - harissa paste
1/2 - lemon
olive oil- for frying
- First get all your ingredients prepped | Drain the chickpeas, saving the water (aquafaba) for something else | Peel and roughly chop the red onions and garlic | Pick the leaves from the cilantro and parsley, discard the stems, and roughly chop
- Now make the falafel mixture | Put all the ingredients except for the oil and lemon in the food processor | Squeeze in the lemon juice, catching any seeds in your other hand | Blitz to a thick paste
- Using wet hands, divide the batter into 16 and roll into balls about 1 1/4 inches in diameter
- Put the skillet over medium-high heat and add enough olive oil to cover the bottom of the pan | Once the oil is hot, carefully add the falafels and cook for 5-7 minutes, until golden all over and cooked through, turning regularly for even cooking (you may need to do this in batches) | Transfer to paper towels to drain before serving
- I sometimes get the falafel crispy enough on the outside and then bake them to ensure they are cooked all the way thru