Herb-Green Falafel from Soaked Chickpeas

What you need

• 400 g (2 cups) dried chickpeas, not canned
• 60 g (2 cups) flat-leaf parsley, leaves and tender stems
• 20 g (2/3 cup) fresh coriander, leaves and tender stems
• 1 medium onion, roughly chopped
• 4 cloves garlic
• 1/3 fresh green chili, or to taste
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp black pepper
• 1/2 tsp salt, plus more to taste
• 1 l (1 quart) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Cover the chickpeas with plenty of cold water and leave them to soak for 8 hours or overnight. They will roughly double in size.

2. 2

   Drain the chickpeas well and pat them dry.

3. 3

   Pulse the parsley, fresh coriander, onion, garlic and chili in a food processor until finely chopped with no large bits.

4. 4

   Add the chickpeas in two batches and process, scraping down the bowl, until the mixture is fine and holds together when squeezed. Add up to 2 tbsp water only if the machine stalls.

5. 5

   Mix in the ground coriander, cumin, pepper and salt.

6. 6

   Heat 5 cm (2 in) of oil in a small, deep pot to 175 °C (350 °F).

7. 7

   Shape about 1 tbsp of the mixture into a ball and fry it as a test. Taste and add more salt if needed.

8. 8

   Shape the rest into small balls or thick patties, pressing firmly so they hold.

9. 9

   Fry in small batches, turning now and then, until deep brown and crisp outside, 3-4 min.

10. 10

    Drain on paper towels and serve hot.

Imported from veganisyum.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.