Ingredients
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Salt
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Black Pepper
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12 ounces (2 cups) dried Chickpeas
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10 Scallions
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1 cup fresh Parsley
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1 cup fresh Cilantro
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6 Garlic
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½ teaspoon ground Cumin
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⅛ teaspoon ground Cinnamon
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2 cups Vegetable Oil
Directions
Falafel, savory fried chickpea patties, should have a moist, light interior and a well-browned, crisp crust. Starting with dried chickpeas was essential; falafel made with canned chickpeas were mushy and wouldn’t hold their shape. We soaked the dried chickpeas overnight in salted water, which softened them slightly. We then ground the soaked chickpeas with lots of fresh herbs and warm spices. Shaping the falafel into small disks ensured that the exteriors developed a crunchy, golden-brown crust while the interiors stayed moist. Shallow frying worked nicely and required far less oil than deep frying. The recipe worked perfectly when made ahead, as most of the work could be done in advance and the patties could be cooked straight from the fridge or freezer. The chickpeas in this recipe must be soaked overnight; you cannot substitute canned or quick-soaked chickpeas. Serve the falafel in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, and Tahini-Yogurt Sauce.
Steps
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1
Done
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Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for 8 hours. |
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2
Done
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Drain and rinse chickpeas. Process chickpeas, scallions, parsley, cilantro, garlic, 1 teaspoon salt, 1 teaspoon pepper, cumin, and cinnamon in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. |
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3
Done
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Line rimmed baking sheet with parchment paper. Pinch off and shape chickpea mixture into 2-tablespoon-size disks, about 1½ inches wide and 1 inch thick, and place on prepared sheet. |
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4
Done
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Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 5 minutes per side, adjusting burner as needed to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to wire rack and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve. |
