📖 Instructions

1. Begin by soaking the chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Let them soak for at least 12 hours, or preferably overnight. This is crucial for achieving the right texture.
2. Prepare the tapenade: In a food processor, combine the pitted olives, capers, garlic cloves, lemon juice, and olive oil. Process until you have a coarse paste. Taste and adjust seasoning as needed, adding a pinch of salt or pepper if desired. Set aside.
3. Drain and rinse the chickpeas: Drain the soaked chickpeas thoroughly and rinse them under cold water. Ensure all excess water is removed.
4. Process the falafel ingredients: In the same food processor, combine the drained chickpeas, fresh marjoram, parsley, red onion, garlic, cumin, coriander, salt, pepper, and a pinch of baking soda. Process until the mixture is finely ground but still has some texture. Do not over-process into a smooth paste; you want some chunkiness.
5. Rest the mixture: Transfer the falafel mixture to a mixing bowl. Cover it and let it rest in the refrigerator for at least 30 minutes. This helps the flavors meld together and makes the mixture easier to handle.
6. Form the falafel: Take a spoonful of the falafel mixture and shape it into small patties or balls, about 1-2 inches in diameter. Gently flatten them slightly. Repeat until all the mixture is used.
7. Heat the oil: Pour about 1-2 inches of vegetable oil into a large skillet or deep pot. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a thermometer to check the temperature, or test with a small piece of falafel; it should sizzle immediately when added.
8. Fry the falafel: Carefully place the falafel patties into the hot oil, being careful not to overcrowd the skillet. Fry for about 3-4 minutes on each side, until they are golden brown and crispy.
9. Drain the falafel: Remove the fried falafel from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
10. Serve: Serve the marjoram falafel warm, topped with a generous dollop of olive tapenade. Garnish with fresh parsley or a sprig of marjoram. These are delicious served in pita bread with hummus, tahini, and fresh vegetables, or as part of a mezze platter.