📖 Instructions

1. Soak the Chickpeas: In a large bowl, cover 1 cup of dried chickpeas with plenty of cold water. Let them soak for at least 12 hours, or preferably overnight. This step is crucial for achieving the right texture. Trust me, don't use canned chickpeas for this – the texture won't be the same.
2. Prepare the Herbs: Roughly chop 1 cup of fresh parsley, 1 cup of fresh cilantro, and 1/2 cup of fresh mint. The more herbs, the greener and more flavorful your falafel will be. Don't skimp on this!
3. Combine Ingredients: Drain and rinse the soaked chickpeas thoroughly. In a food processor, combine the chickpeas, chopped herbs, 2 cloves of garlic (minced), 1 small onion (roughly chopped), 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of chili flakes (optional, for a kick!), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
4. Process the Mixture: Pulse the food processor until the mixture is finely ground but still has some texture. Avoid over-processing, as you don't want a paste. The mixture should hold together when you squeeze it in your hand. If it's too dry, add a tablespoon of water at a time until it reaches the right consistency.
5. Rest the Mixture: Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to form into balls.
6. Form the Falafel: Take about 1-2 tablespoons of the mixture and shape it into small balls or patties. You can use a falafel scoop if you have one, but your hands work just as well. Place the formed falafel on a plate lined with parchment paper.
7. Heat the Oil: In a deep fryer or a large, heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
8. Fry the Falafel: Carefully drop the falafel into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 3-5 minutes, or until they are golden brown and crispy on all sides. Flip them occasionally to ensure even cooking.
9. Drain and Cool: Remove the fried falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
10. Make the Sumac Yogurt Sauce: In a small bowl, combine 1 cup of plain Greek yogurt, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 2 teaspoons of sumac, 1/4 cup of chopped fresh mint, and a pinch of salt. Mix well and adjust seasonings to taste.
11. Serve: Serve the green falafel hot, with the sumac yogurt sauce on the side. Garnish with extra fresh herbs, a sprinkle of sumac, and a drizzle of olive oil. They're great in pita bread with your favorite veggies, or as part of a mezze platter. Enjoy!