Soak the chickpeas in plenty of water overnight.
Drain the chickpeas, and blend in a food processor (I use a bamix) together with roughly chopped onion and garlic.
Finely chop the parsley, and add to Step 2. Divide the mixture into 8 portions, and shape them into balls.
I shaped the mixture into a semi-spherical shape. You can shape it into whatever you like.
Pour a generous amount of oil in a frying pan, and heat up. Place the chickpea mixture into the oil, and deep-fry slowly.
When it's golden brown all over, it's done.
You can bake them in a toaster oven. Place the chickpea mixture on a sheet of aluminum foil, drizzle with vegetable oil, and bake.
Adding couscous or bulgur to the mixture gives it a chewy texture and prevents it from hardening even when it's cold.
Adding a little potato gives it a light tender texture.
Wrap the falafels in a pita with a lot of vegetables and yogurt sauce.
Serve with saffron rice (Recipe ID: 599578).
Try this authentic taste with Turkish yogurt salad (Recipe ID: 723130).
Serve with hummus (Recipe ID: 515305) and crepes.
Blending the parsley with the chickpeas, onion and garlic in a food processor turns the chickpea mixture's color beautiful green.
Deep-fry the mixture from Step 15, and pour a tahini dressing over them.
Tahini dressing: Just add yogurt and lemon juice to tahini. This dressing is also tasty if you use a generous amount of yogurt.
Tahini and yogurt 1:1 version. Add lemon juice and chopped parsley.
I took this photo at a Turkish restaurant. They were rather spicy.
I learned these from an Israeli person. Falafels with coriander.
A kebab stall at a festival.
Of course, they were serving falafels!
I asked them to make me a sandwich with falafels.
Lebanese falafels were cute shape and had some sesame seeds on top.
I made these nice and chewy falafels using plantains.
These are soy bean falafels. Using less spices highlights the sweetness of the soy beans.
Story Behind this Recipe
I learned a falafel recipe from an Israeli person, but the amounts of the ingredients were roughly measured. So I made this recipe after I measured the ingredients properly myself. I replaced coriander with parsley as I don't really like coriander.
By using uncooked chickpeas, you can enjoy the fluffy texture of deep-fried falafels. I seasoned the chickpea mixture really well with a generous amount of cumin powder. You can replace the parsley with coriander or dill.