📖 Instructions

1. First things first, you wanna rinse your chickpeas really well. Like, until the water runs clear. This helps get rid of any starchy residue, you know?
2. Next, give those chickpeas a good whirl in a food processor or blender. You're aiming for a coarse texture, not a smooth paste. Don't be shy with the pulses!
3. Once they are roughly chopped, move the mixture to a big bowl. Now add your finely chopped parsley. The more parsley, the brighter the flavor! Add your onion, garlic, and spices. I personally go heavy on the cumin. It gives the falafel that wonderful earthy tone.
4. Now for the magic: chickpea flour. This is what helps bind everything together. Add it bit by bit, mixing with your hands until the mixture is thick but still moldable. It's kinda like making play-doh, only way more delicious.
5. Heat a shallow pan with about an inch of oil over medium heat. Once the oil is hot (a small test piece of mixture should sizzle gently), form your mixture into little balls, about 1.5 inches in diameter. Don't overwork them. Just gently shape them.
6. Fry the falafel in batches. You don't wanna overcrowd the pan, otherwise the temperature will drop and your falafel might end up greasy. Fry for about 3-4 minutes on each side, until they're golden and crispy. Mmm, I'm already craving them!
7. Remove the falafel from the pan and place them on a wire rack to drain any excess oil. You can use paper towels too, but a rack lets the air get to them which helps them stay crispy.
8. Serve your falafel while they're hot and crispy. They're fantastic in pitas with hummus and tahini, as part of a delicious mezze platter, or just as a snack with some of that lovely fresh parsley and a dollop of your favorite yogurt dip. Enjoy!