Mash the chickpeas in a large bowl. Stir in the onion, garlic, coriander, parsley, cumin, turmeric, baking powder, breadcrumbs, salt and pepper. Do not be afraid to use your hands.
Shape the mixture into balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
Heat the oil in a deep fryer to 190 degrees C. Carefully drop the balls into the hot oil and fry until brown.
If you do not have a deep fryer, heat the oil in a heavy, deep frying pan over medium high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.
Altered ingredient amounts.
this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about 2cm thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets . thanks for the great recipe! - 29 Sep 2008
Used different ingredients.
The first batch that I fried up were GREAT (didn't have coriander, and added some finely chopped mushrooms as well), but I made the mistake of not letting the oil reheat to make the second batch. MAKE SURE THAT THE OIL IS SUPER HOT AND THAT YOU ALLOW IT TO REHEAT TO A SUPER HOT TEMPERATURE BETWEEN BATCHES, OR ELSE THEY WILL FALL APART. - 29 Sep 2008
My daughter has just become vegan, which I thought would be a bit tricky to find some things the whole family could eat, but these babies are very tasty, although they can crumble when cooking. - 26 Sep 2011