Falafel Khaneghi (فلافل خانگی) — Persian Homemade Chickpea Fritters

• 250 gDried chickpeas (soaked 12 hours, then drained very well)
• 1 tspBaking soda (for soaking water)
• 120 gYellow onion (roughly chopped)
• 12 gGarlic cloves (about 3 cloves, peeled)
• 25 gFresh parsley (leaves and tender stems, roughly chopped)
• 25 gFresh cilantro (leaves and tender stems, roughly chopped)
• 2 tspGround cumin (toast briefly in a dry pan for 30 seconds, then cool)
• 2 tspGround coriander (toast briefly in a dry pan for 30 seconds, then cool)
• 1.5 tspFine sea salt
• 0.5 tspBlack pepper (freshly ground)
• 1 tspBaking powder (mix in just before frying)
• 2 tbspWater (only if needed to help the mixture bind)
• 750 mlNeutral frying oil (sunflower, canola, or peanut oil; enough for 5–6 cm depth)

Instructions

1. 1

   Soak the chickpeas: Rinse dried chickpeas, then cover with at least 7 cm of cool water in a large bowl. Stir in the baking soda, cover, and soak 12 hours at room temperature (or 16 hours in a cool kitchen). Drain, rinse well, and drain again for 5 minutes.

2. 2

   Dry and prep for grinding: Spread drained chickpeas on a clean towel and pat very dry for 2–3 minutes; excess water can cause the falafel to break. Roughly chop onion, parsley, and cilantro. Briefly toast cumin and coriander in a dry skillet over medium heat for 30 seconds, then cool 2 minutes.

3. 3

   Grind the mixture: In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, toasted cumin, toasted coriander, salt, and black pepper. Pulse 20–30 times, scraping down as needed, until the texture resembles coarse, damp sand and holds when squeezed; avoid making a smooth paste.

4. 4

   Rest and adjust: Transfer to a bowl, cover, and refrigerate 30 minutes to hydrate and firm up. If the mixture feels crumbly after resting, sprinkle in up to 2 tablespoons water, 1 teaspoon at a time, mixing with a spoon until it clumps when pressed without turning wet.

5. 5

   Heat oil and add leavener: Pour frying oil into a heavy pot to a depth of 5–6 cm. Heat to 175°C (350°F) and maintain 170–180°C. Stir baking powder evenly into the chilled mixture just before shaping; this timing helps create a lighter interior without weakening the mixture during resting.

6. 6

   Shape and fry: With wet hands or a scoop, form 14–16 balls or patties (about 30 g each), pressing firmly so they hold. Fry in batches for 3–4 minutes, turning once, until deep golden brown. Drain on a rack (not paper) for 2 minutes; rest oil back to temperature between batches.