225 g / 8 oz dried chick peas (Note 1)
1 cup parsley leaves , roughly chopped
1 cup coriander/cilantro leaves , roughly chopped
6 scallions/shallots , white and light green part only finely chopped (Note 2)
2 cloves of garlic , minced
3 tsp Jacoub’s Falafel Spice
1/2 tsp baking powder (Note 3)
4 tsp flour (plain/all purpose) OR chickpea flour
5 tbsp water
500 ml / 2 cups+ vegetable oil (Note 4)
1. Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.
Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains. Mixture should look like smooth guacamole from the outside.
Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1” wide.
Refrigerate for 30 minutes.
Pour oil in a skillet or large pot - at least 1.7 cm / 2/3” depth (Note 4). Heat on medium high to 180 - 190C / 355F (or drop a bit in, should sizzle energetically).
Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.
Drain on paper towels. Repeat with remaining falafel.
Serve fresh out of the fryer with Sauce of choice! Make falafel wraps or plates with tabbouleh, tomato, onion, and Sauces of choice.
Avoid using canned chickpeas! Dried chickpeas (once soaked in water) are an important ingredient that will give your falafel the right consistency and taste.