These herb packed falafel come out crispy on the outside and moist and light on the inside. The baking powder keeps these light. Resting the mixture helps it bind and lets the flavour deepen. The secret to keeping your falafel from falling apart when frying is not cooking the chickpeas before hand; the chickpeas will cook long enough when fried. You can use a food processor instead of a mortar and pestle. Just be sure to leave it a bit chunky.
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250 g dried chickpeas
4 garlic cloves, crushed
4 scallions, white parts only, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 small bunch parsley, finely chopped
1 small bunch cilantro, finely chopped
2 teaspoons salt
½ teaspoon baking powder
1 ½ tablespoons all purpose flour
3 tablespoons water
Soak chickpeas overnight.
Drain chickpeas. Grind with mortar and pestle in batches. Leave a bit chunky.
Transfer chickpeas to a bowl. Add garlic, scallions, cumin, coriander, parsley, cilantro, salt, and baking powder. Mix. Add flour and water. Stir together. Test to make sure mixture will stick together in a ball. Rest at least one hour, refrigerated.
Roll mixture into small balls.
Heat 2″/5cm of vegetable oil in a wide deep pan. Fry falafel balls, in batches, turning over when brown. Remove to drain on paper towel as you finish the balls.
Serve with tzatziki sauce, pita bread, pickled red onions, and salad.