Our Falafel combines the culinary influences of Cairo, where falafel originated, and the Levant.
1 cup dried chickpeas, soaked for 8 hours in a bowl of cold water
1 medium onion, quartered
4 garlic cloves
4 sprigs of parsley
2 tbsp Spice Tree Organics Falafel blend
1 tsp salt
1 tsp baking soda
2 tbsp water, or more if needed
3-4 cups of oil, for frying
Drain the chickpeas, and place them along with the other ingredients and 2 tablespoons water in a food processor. If your food processor bowl is small, pulse the chickpeas first, remove them, and then pulse the onion, garlic, and parsley. Add the chickpeas back to the bowl, along with the spices, salt, baking soda, and water. Run the food processor until the mixture is well combined and finely chopped. If the mixture is not coming together, add more water, a little at a time, until it does.
Heat the oil in a large heavy-bottomed pot to 350°F. Take a tablespoon of the falafel and roll it between your hands to form a ball. Carefully deep fry each ball until golden brown, about 5 minutes each. They will puff up significantly, so do not shallow-fry these! Serve hot, with tahini sauce, cucumbers, tomatoes, and pita bread.