Falafel
There is a world of difference between good and bad falafel. Bad falafel is hard, dry, and bland. Great falafel is crispy on the exterior, moist on the interior, and intensely flavorful -- the combination of cumin, coriander, and cayenne gives it its characteristic spice profile. I'm pleased with how this turned out. It requires a bit of advanced planning (to soak the chickpeas), but the process of making them is pretty straightforward. This recipe makes ~12 falafel, but you could easily double the recipe for a larger group. Serve it with some tahini sauce, in a pita with pickled vegetables, or really with any Mediterannean sauces. I made some tzatziki and they paired beautifully!
Active Time: 30 min
Total Time: 12 hr
Ingredients
> chickpeas (1 cup dried)
> onion (1/2, roughly chopped)
> garlic (4 cloves)
> parsley (1/2 cup, stems removed)
> cilantro (1/2 cup, stems removed)
> dill (1/4 cup, stems removed)
> salt
> pepper (1/2 tbsp)
> cumin (1/2 tbsp)
> coriander (1/2 tbsp)
> cayenne (1 tsp)
> baking powder (1/2 tsp)
> sesame seeds (1 tbsp)
> neutral oil
Instructions
1. Soak the chickpeas in at least 3 inches of water for at least 8 hours, ideally overnight.
2. Add the chickpeas, onions, garlic, herbs, and spices to a food processor. Process for about 1 minute. Scrape down the sides with a rubber spatula if needed.
3. Refrigerate the mixture for at least 1 hour.
4. Add baking powder and sesame seeds to the mixture, and mix to incorporate.
5. Using your hands, scoop up some mixture and shape it into a ball, roughly 1.5 to 2 inches in diameter. Fry on medium to medium-high heat for about 3-5 minutes, or until the exterior is crispy and medium brown. Set aside on a wire rack or paper towels to drain.
6. Serve (hot!) and enjoy!
Notes/Tips:
> Refrigerating the mixture prior to frying helps it adhere together when forming balls, making for more consistent shapes. This is important -- don't skip this! You can refrigerate the mixture for up to overnight, if desired.
> Use wet hands when scooping + shaping the falafel mixture; it'll make it easier to shape and prevent it from sticking to your hands.
> Don't overcrowd the oil. Work in batches if needed. This recipe made 12 falafel, so I fried them in 2 batches of 6 each.
> Make sure to serve falafel warm, freshly fried. The texture is the best when the interior is nice and warm.
> This is one of the few instances in which I think it's essential to use dried chickpeas, not canned chickpeas. The texture of the falafel won't turn out right otherwise.