3 ripe avocados 1 lime, juiced 1/4 cup finely diced red onion 1-2 small tomatoes, diced 1/4 cup chopped cilantro 1 jalapeño pepper, seeded and finely diced (optional, for spice) 1 clove garlic, minced Salt and pepper to taste
Soak the chickpeas: Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight. They should double in size. Drain the chickpeas before using.
Prepare the falafel mixture: In a food processor, combine the soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, black pepper, and lemon juice.
Add binding agents: Sprinkle baking powder and 4 tablespoons of flour over the mixture.
Add binding agents: Sprinkle baking powder and 4 tablespoons of flour over the mixture.
Chill the mixture: Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 1 hour. Chilling helps the flavors meld and makes the mixture easier to handle.
Shape the falafel: Once chilled, shape the falafel mixture into small balls or patties, about 1 1/2 inches in diameter.
Fry the falafel: In a deep skillet or pot, heat vegetable oil to 350°F (180°C). Carefully add the falafel balls/patties to the hot oil, a few at a time, making sure not to overcrowd the pan.