½cupeither dried kidney beans, mung beans, garbanzo beans, peas, or urud dal (optional or add ½ cup extra dried split green peas)
1.5tablespoonfresh ginger, grated
1tablespooncumin seeds, whole
½bunchcilantro
½bunchparsley
1tablespooncoriander powder (coarse blended)
fresh green chili peppers (jalapeno, thai chili, serrano, etc), I add 3-4 green Thai chili peppers
ADD BEFORE FRYING
½cupfresh cilantro, chopped
½medium onion, finely diced
green chili peppers, diced (optional for extra spice)
salt (add a bit extra than normal for this recipe)
pinchbaking powder
1-2tablespoonall-purpose flour, if you your batter is too thin to form fritters, then you can add some flour to the dough before frying.
Instructions
Soak green split peas and other beans (if using) for 8 hours.
Blend the soaked lentils, ginger, chili peppers, cumin seeds, ½ bunch parsley, and ½ bunch of cilantro together using minimum water.
Set the mixture aside until ready to fry.
Heat the frying oil on your stovetop's medium setting assuring there is enough oil to cover the falafels size you intent to make.
When ready to fry, add salt, diced chili peppers, chopped cilantro, and diced onion to the mixture. Mix well. Add all-purpose flour if your batter is too runny to form fritters.
Form small balls, ovals, or patties (your preference) and gently drop them into the oil. I use my hands to do this, but you can use heat resistant/fry proof tongs as well.
Be sure not to over crowd the oil pan. (I recommend only frying a few at a time)
Fry for about 3 minutes and place the falafels onto paper towels to soak up excess oil.
ENJOY!
HOW TO COMPILE A MEAL
Enjoy falafels with pita pocket bread, regular pita bread, or even as a salad with your favorite toppings (onions, tomatoes, cucumbers, salsa, hummus, tzatziki, etc.You can also bake or air fry these if you choose. Instructions are written above in the post.
Enjoy with pepper sauce, yogurt sauce, or Indian Raita
Notes
The mixture can be refrigerated for a few days, but be sure to bring it to room temperature before cooking.
Feel free to freeze the mixture up to 3 months.
If baking instead of frying: lay falafel on a baking rack and bake at 375 for about 15-20 minutes. Be sure to coat each falafel with oil to prevent dryness and continue to coat during the baking process.