- 8 ounces dried chickpeas, soaked overnight, drained
- 1/2 onion, coarsely chopped
- 1 jalapeño, coarsely chopped
- 1 garlic clove, crushed
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 3 tablespoons chickpea flour
- 2 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- Vegetable oil (for frying; about 8 cups)
- Shredded Cabbage Salad and Spiced Green Tahini Sauce and warm thick pita with pockets (for serving)
- A deep-fry thermometer
- Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
- Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
- Pour oil into a large heavy pot to a depth of 3″. Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°F. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.