Falafel
Serves | Makes 24 Falafel |
Prep time | 24 hours |
Cook time | 25 minutes |
Total time | 24 hours, 25 minutes |
By author | From Mark Bittman's How to Cook Everything Vegetarian iPhone App |
Ingredients
- 1 ¾ cup dried chickpeas
- 2 cloves garlic
- 1 Small onion (quartered)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup chopped parsley
- 1 ¼ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons fresh lemon juice
- canola oil for baking or frying
more or less to taste
- ¼ teaspoon cayenne
Note
Falafel are best served right from the pan when they're hot and crispy.
Directions
1. | Place dried chickpeas in a large bowl and cover with 3-4 inches of water. Soak for 24 hours, adding additional water if needed to keep chickpeas completely submerged. |
2. | Drain chickpeas and transfer to food processor along with remaining ingredients except oil. Pulse until almost smooth (adding water 1 Tbsp at a time if necessary), occasional scraping down sides of bowl as needed. This may need to be done in batches depending on the size of your machine. |
3. | Scoop out heaping tablespoons of the mixture forming in to balls or patties. |
4. | If frying, pour canola oil into a saucepan to a depth that would completely submerge your formed balls/ patties. Heat oil to 350F (using a thermometer) or the low end of medium-high heat. Fry in batched without crowding, until nicely browned - 3 to 4 minutes. |
5. | If baking, preheat oven to 375F. Spread 2 Tbsp canola oil over a lined baking sheet. Place falafel on baking sheet and brush the tops generously with additional canola oil. Bake for 10-12 minutes per side until golden brown. |