Falafel
🇪🇬 Egypt
Ingredients
- 2 cups dried chickpeas (not canned or cooked)
- 1/2 tsp baking soda
- 1 cup fresh parsley leaves, stems removed
- 3/4 cup fresh cilantro leaves, stems removed
- 1/2 cup fresh dill, stems removed
- 1 small onion, quartered
- 7-8 garlic cloves, peeled
- Salt to taste
- 1 tbsp ground black pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 2 tbsp toasted sesame seeds
- Oil, for frying
- Tahini sauce, for serving
- Pita pockets, for serving
- English cucumbers, chopped or diced, for serving
- Tomatoes, chopped or diced, for serving
- Baby arugula, for serving
- Pickles, for serving
Steps
- One day ahead, soak dried chickpeas with baking soda in a large bowl of water (covering by at least 2 inches) for 18 hours or until softened.
- Drain the chickpeas completely and pat dry.
- In a food processor, combine chickpeas, herbs, onion, garlic, and spices. Process in 40-second bursts until well combined into a coarse mixture.
- Transfer the mixture to a container, cover tightly, and refrigerate for at least 1 hour (up to overnight).
- Just before frying, stir in the baking powder and sesame seeds.
- Scoop tablespoon-sized portions of the mixture and shape into patties about 1/2 inch thick, using wet hands to help form them.
- Heat about 3 inches of oil in a saucepan over medium-high heat until it bubbles softly.
- Fry the patties in batches for 3 to 5 minutes until crispy and medium brown, avoiding overcrowding the pan.
- Drain fried falafel on a paper towel-lined plate or colander.
- Serve hot as part of a meze spread, or stuff into pita bread with tahini sauce, arugula, tomato, and cucumber.
Notes
Do not use canned or pre-cooked chickpeas; dried chickpeas are essential for the right texture.
Source: www.themediterraneandish.com