📖 Instructions

1. 1. Soak the chickpeas: If using dried chickpeas, rinse them thoroughly and soak them in plenty of water for at least 8 hours, or preferably overnight. This is super important for a tender falafel! Don't skip this step!
2. 2. Rinse and drain: Once soaked, drain the chickpeas completely. Give them a good rinse to remove any excess skins or debris. It sounds tedious, but trust me, it's worth it!
3. 3. Blend the chickpeas: Add the soaked chickpeas to a food processor or blender. Add the chopped onion, garlic, parsley, cilantro, turmeric, cumin, coriander, salt, and pepper. Blend until you have a coarse paste. Don't over-blend; you want some texture left!
4. 4. Form the falafel: Gently shape the mixture into small balls or patties, about 1-inch in diameter. Wet your hands occasionally to prevent the mixture from sticking. This part is kinda meditative, if you're into that sort of thing.
5. 5. Heat the oil: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of the falafel mixture sizzles immediately when added.
6. 6. Fry the falafel: Carefully place the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
7. 7. Serve and enjoy!: Serve the falafel immediately with your favorite toppings, such as hummus, tahini, pita bread, salads, or whatever you fancy. They're also great in wraps or as part of a larger mezze platter. Yum!