Falafel
- Ready In:
- 1hr 8mins
- Ingredients:
- 12
- Yields:
-
15-20 falafel
ingredients
- 1 lb dried garbanzo beans, sorted and rinsed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 2 garlic cloves, coarsely chopped
- 4 small scallions, trimmed and finely chopped
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon aluminum-free baking powder
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons fresh parsley leaves, chopped
- 2 quarts peanut oil
- pita bread, warmed, for serving
directions
- Place the chickpeas in a medium bowl and cover with 2 inches of cold water.
- Soak overnight.
- Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat.
- Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes.
- Transfer the toasted spices to a spice grinder and process until finely ground.
- Set aside.
- Drain the chickpeas.
- Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
- Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die.
- Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
- Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher.
- Place on a half sheet pan lined with parchment.
- Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F.
- Adjust the heat to maintain temperature.
- Gently place the falafel, 1 at a time, into the hot oil.
- Fry 4 at a time until deep golden brown, 5 to 7 minutes.
- Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain.
- Repeat until all falafel have been cooked.
- Serve on warm pita.
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RECIPE SUBMITTED BY
Charlotte J
United States