Rinse the dry chickpeas with water, then add to a large enough bowl to allow for expansion. Cover with plenty of water so that the chickpeas will still be fully immersed as they will more than doubled in mass. Soak for 24 hours, or until softened. You can use canned chickpeas if you’re in a pinch, but between the two, the dry chickpeas will definitely give you better results!
As you can see, my bowl was not big enough, so I had to transfer them to a larger bowl. In other words, do as I say, not as I do!
Drain chickpeas and add to a food processor. Depending on your food processors capacity, you might have to do this in two batches. After adding all of the chickpeas, I realized that it was going to be too difficult process. I had to divide it into two batches. Again, learn from my mistakes!
Add the onion, garlic, parsley, cilantro, and serrano to the food processor. Pulse the chickpea and onion/herb mixture until the ingredients are reduced to fine crumbles.
Add water, a little at a time, until the mixture comes together. Scrape down the sides as necessary.
Add the mixture to a large bowl and sprinkle with the remaining ingredients. Mix throughly with your hands. Test to see if the mixture holds together by pressing into a small disc or ball.
If the mixture falls apart, add additional flour, one tablespoon a time, until it holds together. Fry one falafel in 350 degree oil until brown and crisp.
Taste to see if adjustments need to be made to the seasoning.
Cover mixture and allow to rest for one to two hours, to develop the flavors. If you are in a hurry, you can skip this step.
Use a falafel scoop to form falafel into patties, or shape by hand. My mixture yielded 36 falafel, but you might get more or less, depending on the size of your falafel. Refer to the link below the post to see how to use a falafel scoop.
Fry in 350 degree vegetable oil for a few minutes, or until a dark, golden color is achieved.
Drain falafel on papertowels.
Serve hot with pita bread, sliced vegetables, and tahini sauce. Or do what I did, and stuff the falafel in a pita pocket with tabouli, and a drizzle of tahini sauce!
As always, don’t forget to share with your friends! In my case, my friend, Sheila. Sheila came over to learn how to make falafel. I had already taught her how to make pita bread, so now she’s set! Cooking with friends is always more fun, don’t you think?