Falafel
Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful Middle Eastern weeknight dinner.
Equipment
- 1 Large Heavy Pot For deep frying
- 1 Food Processor With sharp blade
- 1 Deep-Fry Thermometer To monitor oil temperature
- 1 Cookie Scoop or Measuring Spoons For portioning
- 1 Spider or Slotted Spoon For removing falafel
Ingredients
Main
- Vegetable oil for frying
- 8 ounces dried chickpeas soaked overnight, drained and rinsed
- 3/4 cup fresh parsley leaves
- 1 1/2 teaspoons baking powder dissolved in 3 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 clove garlic chopped
- 1 small onion chopped
- Kosher salt
- Serving suggestions: pita bread lettuce, tomato, tahini, hot sauce and lemon wedges
Instructions
- Heat 3 inches oil in large heavy pot to 365 degrees F.
- Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.
- Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.
- Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.
Notes
Achieving the right texture is key; pulse the chickpeas first until just broken down before adding other ingredients, then process until a homogenous paste forms, but avoid over-processing into a wet mush. Maintain the oil temperature at 365°F (185°C) for consistent cooking and browning without burning or becoming greasy. Fry in small batches to prevent the oil temperature from dropping significantly. Drain fried falafel on a wire rack set over paper towels for maximum crispness.