Crispy Falafel

In a bowl, soak the dried peas in a solution of 2-3 liters of room temp water, making sure there is a 2-inch water line above the please, then add one teaspoon of baking soda and let soak for at least 12 hours. However, 24-48 hours of soaking will provide a better texture for the falafel if you have the time. This soaking process allows the beans to be easier to cook and prevents flatulence and bloating. A foamy layer and strong odor may come from the soaking peas, but that’s normal.

Wash and rinse the soaked peas thoroughly using a colander until the fermented scent is gone.

Place the soaked peas into an food processor along with the parsley, onion, garlic and spices then process until it becomes a nice thick granular paste like mixture.

Season with salt to taste then place the mixture into a food container and let rest in the refrigerator overnight to marinate.

Prepare a large pot or deep fryer with oil at 350 °F/ 178 °C, then prepare a drying station with a rack over a baking sheet or a plate with paper towels to rest the fried falafel onto when removed from the oil.

Remove the mixture from the refrigerator and mix in the baking powder before shaping them into small 2-inch round disks about ½ inch thick.

Fry the falafel in small batches for 3-5 minutes or until the outsides are brown and crispy, then remove to the drying station and continue cooking until all the mixture is used.

Serve the falafel warm with your choice of sides or dips and enjoy.