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Loading... 1. Combine the chickpeas, garlic, scallions, coriander, cayenne, cumin, cilantro, parsley, lemon juice and egg. If you use a food processor, pulse to combine the ingredients, or stir together until mixed by hand, adding salt as desired. Don’t be alarmed if your mixture isn’t smooth. While it shouldn’t be chunky, it won’t be uniform either.
2. Add in the baking powder and 1/3 cup of flour to the mixture and pulse or mix to combine. Allow the mixture to chill in the refrigerator for about 30 minutes.
3. Once chilled, remove the mixture from the refrigerator and prepare your frying oil. Pour oil into a large sauté pan until it reaches about 1/2 inch up the sides. Turn the heat to medium-high, and continue to heat the oil until it reaches 360 degrees.
4. While your oil heats, roll spoonfuls of your mixture into the remaining 1/4 cup of flour to coat it. Then press the balls into patties.
5. When the oil is ready, fry the falafels for about 3-4 minutes on each side and when removing them from the oil, place them on a paper towel to dry.
