Authentic Chickpea Falafel The Best I Have Ever Had

Ingredients

• 1 pound or about 2.5 cups dried hummus (chickpeas)
• 1 bunch of parsley stems out
• 1 onion peeled
• 3-4 garlic cloves peeled
• 1 medium-size potato peeled
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3-4 cups oil for frying (recommended avocado oil or grapeseed oil)

Instructions

1. 1

   Soak hummus with water fully covered for up to eight hours or overnight.

2. 2

   Rinse the hummus from water and place in a food processor, then add all the ingredients except for oil (parsley, onions, garlic, potatoes (khalti says the potato can make it a bit crunchier) cumin powder, coriander powder, baking powder. Blend everything well until you have formed a paste.

3. 3

   Begin shaping the falafel into balls by either using your hands, or the falafel tool if available, or even an ice cream spoon.

4. 4

   Heat the oil in a pan over high heat until very hot. Fry the falafel in batches of 4-5 at a time (depending on the size of your pan) for about 6-8 minutes, turn the falafel occasionally, once the falafel turns brownish, take it out, and place them on a paper towel.