1 cup (250 ml) dried chickpeas

1/2 cup (125 ml) fine bulgur

1/4 cup (60 ml) unbleached all-purpose flour

2 teaspoons (10 ml) baking powder

2 teaspoons (10 ml) salt

Vegetable oil for deep-frying

1 onion, coarsely chopped

8 cloves garlic

Juice of 1 lemon

1/4 cup (60 ml) curly-leaf parsley

1/4 cup (60 ml) cilantro

2 teaspoons (10 ml) ground coriander

1 teaspoon (5 ml) ground cumin

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2.5 ml) cayenne

Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well.

Place the chickpeas in a large pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool.

In a bowl, combine the bulgur, flour, baking power and salt. Set aside.

Heat the oil, setting the fryer to high.

In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until puréed. Add the bulgur mixture and pulse until a smooth dough forms.

For each falafel, shape 30 ml (2 tablespoons) of dough into a ball with your hands or two spoons.

Fry the falafel in batches of 6 to 8 until golden brown, about 5 minutes.

In Recipes-list.com we have selected the most viewed recipes from category - Legumes . Enjoy the best recipes specially selected for you! Falafel is the right choice that will satisfy all your claims.