Khuzestani-Style Spicy Chickpea Falafel
"Bring the fiery, aromatic energy of southern Iranian street markets to your kitchen with these ultra-crispy, spice-packed chickpea fritters."
Instructions
Soak the chickpeas overnight in plenty of water. Drain thoroughly and pat dry; do not cook them, as raw soaked chickpeas are essential for proper texture.
Add the chickpeas, onion, garlic, parsley, chili pepper, cumin, coriander, salt, and black pepper to a food processor. Pulse until the mixture is finely chopped but still slightly coarse and cohesive.
Sprinkle in the baking powder. Add a teaspoon or two of water only if needed, pulsing briefly until the mixture holds together when pressed.
Transfer the mixture to a bowl and let it rest for 15–20 minutes. This helps the flavors meld and improves shaping.
Heat the oil in a deep pan to medium-high heat. Shape the mixture into small balls or flat patties.
Fry in batches, turning once, until deeply golden and crisp on both sides, about 3–4 minutes per side.
Remove with a slotted spoon and drain on paper towels. Serve hot with bread and your favorite accompaniments.