Falafel Recipe

Ingredients

• 1½ cups dried chickpeas ((300g))
• ½ onion (chopped (120g))
• 4 garlic cloves
• 1½ cup parsley leaves ((35g))
• 1½ cup cilantro leaves ((32g))
• 1¾ teaspoons salt
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• ¾ teaspoon ground black pepper
• 1 teaspoon baking powder
• 2 tablespoons all-purpose flour
• Pita bread
• Tomato
• Cucumber
• Fresh herbs such as mint (dill, parsley and cilantro)
• Tahini sauce ((see notes))

Steps

1. 1

   In a large bowl, cover the dried, uncooked chickpeas with at least 3 inches of cold water. Let them sit overnight or for 12 to 18 hours.

2. 2

   Drain the chickpeas well. Add them to the bowl of a food processor with the onion, garlic, parsley, cilantro, salt, cumin, coriander, and pepper. Cover and process for 20 seconds. Scrape down the sides and bottom of the food processor to combine the mixture evenly. Continue to process for 20 to 30 more seconds until a coarse meal forms. Transfer the mixture to a large mixing bowl and cover and refrigerate for 45 minutes.

3. 3

   Sprinkle the flour and baking powder over top of the falafel mixture. Stir gently until well combined.

4. 4

   Form the mixture into golf-ball sized pieces, about 2 tablespoons each (38g). Pack them gently with slightly wet hands and set them aside on a sheet tray.

5. 5

   Meanwhile, in a medium, heavy-bottomed pot, heat 1 inch of oil to 350°F. Working in batches of 5 to 6 at a time, carefully lower the falafel one-by-one into the oil. Cook for 3 to 4 minutes, turning once, until deep golden brown all over. Transfer the falafel to a paper-towel lined plate to drain. Repeat with the remaining falafel.

6. 6

   Serve the falafel with pita bread, chopped tomato, sliced cucumber, assorted fresh herbs and tahini sauce.