📖 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 8 hours, or preferably overnight. This is super important; don't try to skip this step. Trust me.
2. Next, prepare the nori: If using nori sheets, toast them lightly over a gas flame or in a dry skillet for a few seconds on each side until they become fragrant and slightly brittle. This enhances the flavor. Then, crumble or chop the nori into small pieces. If using nori flakes, measure out the required amount.
3. Combine ingredients in the food processor: Drain the soaked chickpeas well and add them to a food processor. Add the crumbled or flaked nori, onion, garlic, fresh cilantro, fresh parsley, cumin, coriander, salt, pepper, and a pinch of cayenne pepper (if using).
4. Process until coarsely ground: Pulse the food processor until all ingredients are well combined and coarsely ground. Avoid over-processing into a smooth paste; you want some texture. If the mixture seems too dry, add a tablespoon of water at a time until it comes together. It should hold its shape when pressed.
5. Chill the mixture: Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 30 minutes. This helps the flavors meld together and makes the mixture easier to handle. Pro tip: this is the perfect time to clean up the kitchen a bit.
6. Shape the falafel: Take about 2 tablespoons of the mixture and shape it into small balls or patties. You can use a falafel scoop if you have one, or simply use your hands. Place the shaped falafel on a baking sheet lined with parchment paper.
7. Heat the oil: In a skillet or deep fryer, heat about 2 inches of vegetable oil or canola oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature. If you don't have a thermometer, test the oil by dropping a small piece of the falafel mixture into it. If it sizzles and floats to the top, the oil is ready.
8. Fry the falafel: Carefully drop the falafel into the hot oil, working in batches to avoid overcrowding the skillet. Fry for about 3-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
9. Serve immediately: Serve the nori falafel warm with your favorite toppings and sauces. They are delicious in pita bread with tahini sauce, hummus, chopped vegetables, and a sprinkle of fresh herbs. Or, serve them as part of a mezze platter with other Middle Eastern delicacies. So so good!