My Lebanese falafel is crunchy, delicious, vegan patties made with chickpeas, garlic, onion, fresh herbs, and some seasonings! I make the recipe from scratch and serve it with Egyptian Tahini Sauce and tortilla or Gyro Bread.
Soak the chickpeas for as long as it takes to soften; sometimes, it takes up to two days depending on the chickpeas quality.
Using the food processor, combine all the ingredients except the spices until it becomes such a soft mixture (it may take a while).
Transfer the mixture in a bowl then add with salt, pepper, dried coriander and cayenne pepper, combine.
In a deep saucepan, heat the oil for frying the falafel.
Scoop a tablespoon of the mixture and make a ball or pattie, try not to flatten the pattie too much then sprinkle some sesame seeds on each side of it. Then carefully place it in the hot oil, fry for 3-4 minutes (The oil must be deep enough to cover the falafel patties).
Take the falafel out on a paper towel then serve hot.
Notes
Don't use canned chickpeas in making falafel; canned chickpeas contain excess moisture, making the Falafel too wet to shape.
Add any herbs you prefer; you can add basil, sage or thyme.
Avoid frying falafel at high heat to prevent burning on the outside while leaving the inside undercooked.