Authentic Falafel Khaneghi (فلافل خانگی) — Crispy Herb-Flecked Chickpea Fritters

• 300 gDried chickpeas (soaked, uncooked) (Soak 18 hours in 1200 ml water; drain well)
• 150 gYellow onion (Roughly chopped)
• 12 gGarlic cloves (About 3 medium cloves)
• 35 gFresh parsley (Leaves and tender stems)
• 25 gFresh cilantro (Leaves and tender stems)
• 2 tspGround cumin
• 2 tspGround coriander
• 2 tspFine salt
• 1 tspBlack pepper
• 1 tspBaking powder (Added right before frying)
• 30 mlCold water (Use only if mixture is too dry to shape)
• 700 mlNeutral frying oil (sunflower or canola) (For deep-frying in a small pot)

Instructions

1. 1

   Soak the dried chickpeas in 1200 ml water for 18 hours at cool room temperature. Drain thoroughly, rinse once, then drain again until no water is pooling; the chickpeas must stay uncooked for authentic texture.

2. 2

   Add drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper to a food processor. Pulse 20–30 times, scrape down the bowl, then pulse again until the mixture looks like coarse, damp sand with small visible flecks of herbs; do not puree it smooth.

3. 3

   Transfer the mixture to a bowl, cover, and refrigerate for 45 minutes to hydrate and firm up. This rest helps the falafel hold together and fry up with a crisp shell instead of breaking apart.

4. 4

   Heat the frying oil in a small, deep pot to 175°C. While the oil heats, stir the baking powder evenly into the chilled mixture; if it feels crumbly and won’t hold shape, mix in 15–30 ml cold water until it clumps when squeezed.

5. 5

   Shape the mixture into 18 patties, about 30 g each, keeping them compact without over-pressing. Set them on a tray and keep them chilled for 5 minutes so the surface dries slightly, which improves crispness.

6. 6

   Fry 5–6 falafel at a time for 3 minutes, gently turning once, until deep golden-brown and crisp. Transfer to a rack or paper-lined tray and rest 2 minutes before serving; repeat until all are fried, keeping oil near 175°C between batches.