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chickpeas garlic onion ground coriander ground cumin cayenne parsley salt freshly ground black pepper baking soda freshly squeezed lemon juice oil
Viewed: 12 - Published at: 5 years agoIngredients
- 1 3/4 cups dried chickpeas or 1 cup dried chickpeas plus 3/4 cup dried split fava beans
- 2 cloves garlic, lightly crushed
- 1/2 onion, quartered
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- Scant teaspoon cayenne, or to taste; or mild chile powder to taste
- 1/2 cup chopped fresh parsley or cilantro leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon baking soda
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- Neutral oil, like grapeseed or canola, for deep-frying
Method
- Put beans in a large bowl and cover with water by 3 to 4 inches they will triple in volume as they soak.
- Soak for 24 hours, checking once or twice to see if you need to add water to keep the beans covered.
- Drain beans well and transfer to a food processor with all the remaining ingredients except the oil; pulse until minced but not pureed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible.
- (Too much water and your falafel will fall apart.
- If that happens, add more ground beans.)
- Taste and adjust seasoning, adding more salt, pepper, cayenne or a little more lemon juice as needed.
- Put at least 2 to 3 inches of oil (more is better) in a large deep saucepan (the narrower the pan, the less oil you need; but the more oil you use, the more you can cook at one time).
- Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- Scoop out heaping tablespoons of the mixture and shape it into balls or small patties.
- Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 5 minutes.
- Serve hot or at room temperature.
