Middle Eastern Falafel Salad Bowl | Crispy and Filling

Rinse and drain the chickpeas thoroughly in a colander, then pat them dry with paper towels to ensure the falafel stays crispy on the outside. Place them in a food processor fitted with a blade, along with the chopped onion, 3 cloves of garlic, fresh parsley, and half of the mint.

Add half of the ground cumin, half a teaspoon of salt, a pinch of black pepper, and the flour. Pulse a few times to coarsely chop the mixture, taking care not to turn it into a smooth puree. Form walnut-sized balls with wet hands, then flatten them slightly.

Heat 3 tablespoons of olive oil in a skillet over medium heat. Fry the falafel bites for 3-4 minutes per side until golden brown and crispy. Transfer them to paper towels to drain excess oil.