Falafels Recipes

FALAFEL RECIPE WITH CHICKPEAS

Steps:

• Add chickpeas to a large bowl and rinse them well at least thrice. Soak them in fresh water for at least 12 hours.
• After the soak, discard the water and rinse them well with fresh water. Drain them to a colander.
• Add chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a food processor or a grinder. Process to a coarse mixture without adding water.
• The mixture must resemble the texture of wheat semolina or couscous and not like a smooth paste. If the mixture is not processed well the balls can fall apart while frying in the oil.
• Test the processed dough by taking a small portion (1½ to 2 tbsps.) to your palm and press it down with your fingers and shape to a ball. The mixture should hold shape. If not process a little more until it passes this test.
• Optionally refrigerate for an hour. This step helps the mixture to bind well. This mixture keeps good in the refrigerator for up to 2 days.
• When you are ready to fry the falafel, add baking powder. I use it only for the air fryer and baked versions and don't if frying.
• On a medium flame, heat oil in a deep pan just enough to partially immerse the falafel. Too much oil in the pan can sometimes disintegrate the falafel. (check the pictures)
• Test 1: Drop a small portion of dough to the hot oil, it should come up to the surface steadily without turning brown. This means the oil is ready to fry.
• Test 2: Shape 1½ to 2 tbsps. dough to a ball pressing it firmly with your fingers. Gently drop it in the hot oil & do not disturb until it becomes firm for about 2 mins. It should not fall apart, meaning your mixture is just right.
• Troubleshooting: If the falafel falls apart, add more flour or process the mixture a bit more.
• Make lemon sized balls and press them gently with your fingers to bind the mixture well. If you want you may flatten them slightly. You should be able to make about 25 to 30 falafel.
• Regulate the flame to medium, Gently slide them one after the other to the hot oil, making sure not to overcrowd the pan. Do not disturb them for a minute or two until they cook a bit and firm up.
• Later turn them to the other side and deep fry them on a medium flame until golden & crisp. Remove the falafel to a steel colander, rack or kitchen towel.
• Serve falafel with your Tahini sauce or yogurt dip. You can also stuff in halved pita bread along with pickled veggies, toum or tahini sauce.
• To bake in oven, flatten the falafels to shape like patties. Preheat the oven to 400F or 200 C for at least 15 to 20 mins. Place the falafels on a greased tray and spray them with oil generously.
• Bake them for 12 mins and turn them to the other side gently. Continue to bake for another 12 mins until crisp and done. Over baking makes them dry.
• I prefer to flatten the balls to patties. Place them in the air fryer basket and air fry for 9 mins at 390F or 200 C. Turn them to the other side and fry for another 6 to 7 minutes until crisp.
• If you air fry them too long they will become dry. I prefer to spray them with oil after air frying.
• To make tahini sauce - I use ¾ cup tahini, ¼ cup + 2 tbsp warm water, 2 large garlic cloves, 2 tbsp. lemon juice, salt as needed, 2 tsp finely chopped fresh parsley. Process all the ingredients in a processor until pale, creamy and thick.
• To make a quick yogurt dip, use ¾ cup greek yogurt or hung curd, 1 tsp lemon juice, salt, 1 garlic clove, deseeded green chili (optional). Blend them and add parsley.

FALAFEL WRAPS

Steps:

• Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
• START COOKING
• 1. Drain the beans and chickpeas and put them into the processor.
• 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.
• 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
• 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
• 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.
• 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
• 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
• 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
• 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

BEST FALAFEL

Steps:

• Place fava beans in a bowl and cover with plenty of cold water. Soak for 2 days, changing the water daily (in hot weather change the water twice daily).
• Soak chickpeas on the second day in a separate bowl in plenty of cold water.
• Drain beans and chickpeas and rinse under cold running water; drain again. Remove the skins from the fava beans and discard them. Do not skip that step or the falafel will not taste good.
• Combine fava beans, chickpeas, onion, garlic, and parsley leaves in the bowl of a food processor; pulse until pureed, scraping the sides often to ensure everything is evenly processed to a smooth paste. Add cayenne pepper, coriander, cumin, baking soda, salt, and pepper. Transfer to a bowl; cover and let mixture rest for 30 minutes.
• Line a baking sheet or a large tray with waxed paper.
• Shape the mixture into 25 to 30 evenly sized patties and place them on the prepared baking sheet, leaving at least 1/2 inch between them. Let rest, uncovered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour oil into the bottom of a large skillet until it just covers the bottom. Heat until oil is hot enough to sizzle a breadcrumb.
• Carefully lift the falafel from the waxed paper using a spatula. Fry a few falafel at a time and do not overcrowd the skillet. Fry until crisp and brown on the underside, 3 to 5 minutes. Flip, and fry on the other side until browned, another 3 to 5 minutes. Remove from skillet and transfer to a baking sheet. Place the finished falafel in the preheated oven to keep warm while you fry the rest, adding more oil to the pan as needed.

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

CRISPY BAKED FALAFELS

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Combine all ingredients (chickpeas, onion, garlic, parsley, arrowroot, coriander, cumin, and salt and pepper to taste) in a food processor and process, leaving a little texture to the beans.
• Shape the mixture into balls, using a small ice cream scoop or tablespoon. Place them on the baking sheet, and bake for 25 minutes.
• Turn the falafel balls over, and bake for 20 minutes more.

MY FAVORITE FALAFEL

Steps:

• Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
• Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
• Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
• Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
• Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
• NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
• Joan Nathan Shares Her Tips With Epicurious
• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

FALAFEL RECIPE | LEBANESE FALAFEL | LEBANESE FALAFEL STUFFED IN PITA BREAD | HOMEMADE FALAFEL IN PITA BREAD |

Steps:

• For the bulletsCombine the kabuli chana, garlic, onions, parsley, coriander, mint leaves, cumin seeds powder and salt and blend in a mixer to a coarse mixture using approx. ¼ cup of water.Transfer the mixture into a bowl, add the baking powder and green chilli paste and mix well.Divide the mixture into 18 equal portions.Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. Shape 5 more portions, into a ball and put it in the oil and deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides.Repeat step 4 to make 12 more balls in 2 more batches. Drain on an absorbent paper and keep aside.
• How to proceedCut a pita bread into two vertically and slit each halve to form a pocket.Brush each halve with little butter on both the sides.Heat a non-stick tava (griddle), and cook it on a medium flame till light brown spots appear on both the sides.Repeat steps 1 to 3 with the remaining pita breads.Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it, add 1 tsp of tahini dip and place 2 bullets.Top it with 1½ tbsp of the prepared curd dressing, place 2 tomato halves and 1 tbsp of the shredded lettuce.Repeat steps 5 and 6 to make 8 more falafels.Serve the lebanese falafel stuffed in pita bread immediately.
• For making homemade falafel in pita bread, we need to first make the bullets, a dressing then toast the pita bread and stuff them. While pita breads are readily available in local bakeries and general stores, you can make them at home by referring this recipe of Pita bread The fresh garlic chutney can be made a day prior and stored in the refrigerator. I personally make this spicy shatta lebenese chutney and use it to make falafels. Similarly, you can make the tahini dip and store in the fridge.
• For the mixture of falafel bullets, pick, clean and wash the kabuli chana. Submerge in enough water, cover and soak the kabuli chana overnight. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); In the morning, drain the kabuli chana and transfer to a mixer jar. There is no need to boil the chickpeas as they will have a lot of moisture content if done so. Add the chopped garlic. Add the chopped onions. Add parsley and coriander. Add the chopped mint leaves. To make a more herby falafel, increase the quantity of parsley, coriander and mint. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Add cumin seeds powder and salt to taste. Add approx. ¼ cup of water. Blend in a mixer to a coarse mixture. If you have a small mixer jar, divide the ingredients in half and process the mixture one batch at a time. You want the mixture to hold together and be more paste-like but not turn into hummus. Transfer the mixture into a bowl. Remove any large chickpea chunk that the processor missed or else the falafel might not have an even texture & burst while frying. Add the baking powder. This lightens the texture and fluffs up the falafel. Add the green chilli paste. Add more or less as per your liking. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Mix well and our falafel bullet mixture is ready. If making falafel for the first time & you are afraid of the falafel disintegrating, then add 1-2 tbsp of refined flour for binding. Divide the falafel mixture into 18 equal portions. Shape a portion into a round ball and put in hot oil in a deep non-stick kadhai. For a healthier version, pan fry or shallow fry the falafel patties. Shape 5 more portions into a ball and put it in the oil. You can make the falafel smaller or larger depending on your personal preference. Deep-fry all 6 at a time in a batch till they turn golden brown in colour from all the sides. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Drain on absorbent paper and keep aside. Similarly, make and fry 12 more falafel balls in 2 more batches.
• For preparing the falafel dressing, in a deep bowl, take 1 cup curd. Whisk it to form a smooth base. Add chopped spring onions. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Add chopped garlic. Add a pinch of sugar and salt to taste. Mix well and our dressing for falafel is ready.
• To make falafel in pita bread, cut a pita bread into two vertically. Slit each halve to form a pocket. Be careful while doing this or else you might end up tearing the pita pocket. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Heat a non-stick tava (griddle) and place the pita pockets over it. Cook it on a medium flame till light brown spots appear on both the sides.Remove in a plate and keep aside.. Remove in a plate and keep aside.
• Take a pita bread halve, spread ½ tsp of garlic chutney evenly in it. Add 1 tsp of tahini dip. Place 2 falafel bullets. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); }); Top it with 1½ tbsp of the prepared curd dressing. Place 2 tomato halves. Spread 1 tbsp of the shredded lettuce. Repeat steps 1 to 6 and make 8 more falafels | Lebanese falafel | Lebanese falafel stuffed in pita bread | homemade falafel in pita bread | . Serve falafel in pita bread immediately. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot14 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot14").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot14]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot15 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot15").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot15]); });

HOW TO MAKE PERFECTLY CRISPY FALAFEL

Steps:

• Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
• Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
• Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
• Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
• Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
• Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
• Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
• Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.

CLASSIC FALAFEL (NO CANNED BEANS)

Steps:

• Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
• Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
• Process the ingredients together until it looks like a coarse paste, like a super chunky peanut butter.
• Be sparing with how long your process it, the chickpeas should still be visible in small chunks.
• Put the mixture into a bowl and refrigerate for a couple of hours.
• Make the paste into small balls, rolling them in your hand.
• If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
• Make the falafel balls with 2 tablespoons of the mixture.
• In a large cast iron (or other good frying skillet) add a couple of inches of oil.
• Heat the oil on medium heat and cook for 2-3 minutes on each side.
• Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.

FALAFEL

Steps:

• For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
• Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
• While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
• Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
• Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt.
• For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
• Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
• For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
• For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
• Serve falafel with yogurt sauce, hummus and relish on the side.

FALAFEL

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.