Healthy Fried Chickpea Falafel Recipe

In a large bowl, soak the dried chickpeas overnight. Make sure to cover them with water and add a pinch of baking soda.

The next day, drain and rinse the chickpeas. Combine the chickpeas, onion, garlic, cilantro, cumin, coriander, baking powder, flour, and salt. Refrigerate for at least 1 hour. This will help the mixture firm up.

Shape the chilled falafel mixture into small patties, roughly 1 inch thick and 2 inches in diameter.

Heat vegetable oil in a large skillet or deep fryer over medium heat. Fry the falafel patties in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to remove excess oil.

Serve the falafel hot in warmed pita bread, with lettuce, tomato, cucumber slices, and a generous drizzle of tahini sauce.