My Go-To Crispy falafel recipe: Middle Eastern Flavors! - EPPYC

Ingredients

• 1 pound (450g) dried chickpeas, soaked in cold water for 12-24 hours, drained and rinsed
• 1 small yellow onion, roughly chopped (approx. 1 cup, 150g)
• 4 cloves garlic, minced
• 1 cup (packed, approx. 50g) fresh cilantro, roughly chopped
• 1 cup (packed, approx. 50g) fresh parsley, roughly chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons sesame seeds
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying (enough to fill your pot/pan at least 2-3 inches deep)
• Pita bread (optional)
• Tahini sauce (recipe or store-bought) (optional)
• Hummus (optional)
• Pickled vegetables (optional)
• Salad (optional)