
These delicious, vegan chickpea fritters have been a popular street food for hundreds of years. We're bringing falafel home with an easy recipe that guarantees a crispy, crunchy exterior and a moist, fresh-flavored interior.
INSTRUCTIONS
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Start by soaking your chickpeas in water and 1/2 tsp of baking soda overnight in the fridge or out on the counter for 24 hours. (Don't use canned or cooked chickpeas - it won't work!)
Drain the chickpeas. Combine all ingredients except baking powder in the bowl of a food processor. Blend until smooth and evenly green in color. Transfer to a large mixing bowl. Add baking powder and knead into a uniform dough. Taste and adjust seasoning as needed.
Heat the oil in a large saucepot with a heavy bottom or small deep fryer. Be careful not to allow the oil to smoke or the falafel to burn.
Shape the mixture into 2 tablespoon size balls, either with an ice cream scoop or large soup spoon. Carefully drop the balls into the oil and fry until a rich golden brown, flipping and turning them frequently so they won't burn.
Remove from oil and allow to rest on a plate or baking tray lined with paper towels to drain. Lightly sprinkle with salt and allow to cool down slightly.
Squeeze fresh lemon over the top just before serving. Serve with tahini or yogurt sauce, pita bread, and fresh veggies to make the perfect sandwich!

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