Falafel

Instructions

1. Place the dried chickpeas in a large bowl and cover with cold water. Soak for at least 12 hours or overnight, then drain and rinse well.
2. In a food processor, combine the soaked chickpeas, parsley, cilantro, dill, onion, and garlic. Pulse until the mixture is finely ground but not pureed.
3. Transfer the mixture to a bowl and stir in the cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour. Mix until well combined.
4. Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld and to firm up the mixture.
5. Using your hands or a falafel scoop, shape the mixture into small balls or patties, about 1.5 inches (4 cm) in diameter.
6. In a large, heavy-bottomed pot, heat about 3 inches (8 cm) of vegetable oil to 350°F (175°C).
7. Carefully lower the falafel balls into the hot oil, frying in batches to avoid overcrowding the pot.
8. Fry each batch for 3-4 minutes, turning occasionally, until the falafel are golden brown and crispy on all sides.
9. Use a slotted spoon to transfer the falafel to a paper towel-lined plate to drain excess oil.
10. Serve hot with pita bread, tahini sauce, pickles, and fresh vegetables.