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Crispy Falafel

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Description

This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).

Ingredient:

  • ¼ cup + 1 tablespoon extra-virgin olive oil
  • 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
  • ½ cup roughly chopped red onion (about ½ small red onion)
  • ½ cup packed fresh parsley (mostly leaves but small stems are ok)
  • ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
  • 4 cloves garlic, quartered
  • 1 teaspoon fine sea salt
  • ½ teaspoon (about 25 twists) freshly ground black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon