Herby falafel with hummus & pita

Ingredients

• 250 g dried chickpeas, soaked 12 hours in plenty of cold water in the refrigerator
• 1 small onion (100 g), chopped
• 3 garlic cloves
• 30 g parsley
• 20 g cilantro
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp kosher salt
• ½ tsp baking powder
• 2 tbsp all-purpose flour
• Neutral oil for shallow frying, about 250 ml
• 300 g hummus
• 3 pita breads, warmed
• 6 lettuce leaves

Let’s make it

1. Drain soaked chickpeas thoroughly; do not use cooked or canned chickpeas for this mixture. Pat dry.
2. Pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt in a food processor until finely chopped but not a paste.
3. Mix in baking powder and flour. Chill for 30 minutes, then shape into 18 small patties.
4. Heat 1 cm oil in a heavy skillet to 350°F (175°C). Fry patties in batches for 3–4 minutes per side until deep golden, hot throughout, and cooked in the center. Keep oil away from flames and never leave it unattended.
5. Drain on a rack. Serve 3 patties per portion with hummus, pita, and lettuce. Total time includes soaking and chilling; active cooking and preparation take about 40 minutes.