- 1 cup dried chickpeas, soaked for 12 hours
- 2 cloves garlic, roughly chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/ 2 teaspoon dried coriander
- 1/ 4 teaspoon cardamom
- 3/ 4 cup chopped cilantro
- 3/ 4 cup chopped parsley
- 1/ 2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1/ 2 teaspoon baking powder
- 1 1/ 2 tablespoons flour, gluten free if needed
- Oil, for frying
Place chickpeas into a food processor and pulse until roughly chopped, taking care not to over process. Add the garlic and spices and pulse again. Next, add the cilantro and parsley. The mixture will have a lovely green color when pulsed.
Scrape down the sides and add the lemon zest, lemon juice, water and baking powder and pulse again. Finally, add the flour and combine using a spatula.
Let this mixture rest in the refrigerator for at least 30 minutes.
Form into 2-inch balls and place on a parchment lined baking sheet.
To air fry: place in the air fryer at 360º F for 15 minutes.
To pan fry: heat neutral oil (I used avocado oil) in a dutch oven on medium high heat. When the oil is hot, place falafel in and pan fry (turning occasionally) until golden brown all around. Cooking time is approximately 6-8 minutes per batch, but time may vary according to the size of the balls. If the falafel are burning, turn the heat down.