Learn how to make homemade falafel. Crispy on the outside, soft on the inside. Full Printable Version: https://www.thecookingfoodie.com/recipe/How-to-Make-Falafel-Falafel-Recipe More Recipes: Cheese Stuffed Mashed Potato Balls: http://bit.ly/MashedPotatoBalls Vegan Beet Burger: http://bit.ly/BeetrootBurger Cauliflower Cheese Balls: http://bit.ly/CauliflowerBalls Spinach & Ricotta Stuffed Pasta Shells: http://bit.ly/SpinachPastaShells Stuffed onions: http://bit.ly/StuffedOnionsRecipe FOLLOW ME: Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ RECIPE: Ingredients: 2 cups (400g) dried chickpeas, don’t use canned 1 small Onion 3-5 garlic cloves 1/3 bunch Parsley 1/2 bunch Cilantro 4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version 1¼ teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon Cumin 1 teaspoon Paprika 2 teaspoons baking soda Oil for frying For serving: pita bread, tahini sauce, salad. Directions: 1. Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain. 2. Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly. 3. Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour. 4. Heat oil to 360˚F (180˚C). 5. Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls. 6. Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel. 7. Serve as is or in a pita bread with salad and tahini sauce. If you like my videos, please subscribe to my channel for new cooking videos: https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1