📖 Instructions

1. First, soak the chickpeas: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours, or preferably overnight. This is crucial for the right texture! If you skip this step, you'll regret it.
2. Next, prepare the jalapeños and cheese: While the chickpeas are soaking, slice the jalapeños in half lengthwise and carefully remove the seeds and membranes. This part is important if you don't want the mixture to be overwhelmingly spicy. Stuff each jalapeño half with cream cheese until it's generously filled.
3. Drain the chickpeas: After soaking, drain the chickpeas thoroughly and rinse them under cold water. Make sure no excess water is left; otherwise, the mixture will be too mushy.
4. Combine ingredients: In a food processor, combine the drained chickpeas, cilantro, parsley, onion, garlic, cumin, coriander, salt, and pepper. Process until the mixture is finely ground but still has some texture. You don't want a smooth paste; a little chunkiness is good.
5. Mix in the jalapeños and cheese: Gently fold the cream cheese-stuffed jalapeños into the chickpea mixture. Be careful not to overmix, as you want the jalapeños and cheese to remain somewhat intact.
6. Chill the mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This helps the falafel hold its shape during frying. Honestly, this step is a lifesaver; don't skip it!
7. Form the falafel: Take a spoonful of the chilled mixture and form it into a small ball or patty. Make sure it's tightly packed, so it doesn't fall apart in the oil. Repeat until all the mixture is used.
8. Heat the oil: In a deep fryer or large pot, heat about 3 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If it's too low, the falafel will be greasy; if it's too high, they'll burn.
9. Fry the falafel: Carefully drop the falafel into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Seriously, watch them closely; they can burn quickly!
10. Drain on paper towels: Use a slotted spoon to remove the fried falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
11. Serve immediately: Serve the jalapeño popper falafel hot with your favorite dipping sauce. A cooling sour cream or creamy avocado ranch complements the spiciness beautifully. I like to serve them with a side of pita bread and some fresh veggies for a complete meal.