This Middle Eastern dish is one of my current favorites.
Falafel
Crispy fried balls of spiced, ground chickpeas
Equipment
- Food processor
- Colander
- Candy thermometer (optional)
- Dutch oven, or a very deep pot/pan
- Wire cooling rack
- Rimmed baking sheet
Ingredients
- 12 oz dried chickpeas
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tbsp baharat (a Middle Eastern all-purpose spice mix)
- 1 bunch flat-leaf parsley about 1¼ cups, roughly chopped
- 1 bunch cilantro about 1¼ cups, roughly chopped
- 2 tbsp lemon juice
- 6 cups vegetable oil
Instructions
At least 12 hours before cooking
- To a large bowl, add the chickpeas, 8 cups of water, 1 tablespoon of salt, and 1 teaspoon of baking soda. Stir to combine. Cover and let soak for 12-24 hours.
1-2 hours before cooking
- Drain the chickpeas in a colander. Rinse the chickpeas in the colander and allow to drain again.
- To a food processor add half of the chickpeas, 2½ teaspoons salt, ½ teaspoon baking soda, the baking powder, baharat and 1 teaspoon black pepper. Process until the mixture is roughly chopped.
- Add 1 cup water and continue processing until the mixture is smooth, scraping as needed.
- Add the parsley, cilantro and the remaining chickpeas. Pulse, scraping occasionally, until the mixture is like coarse sand.
- Transfer the mixture to a medium bowl, cover and refrigerate for 1-2 hours.
Cooking the falafel
- Before cooking, set a wire cooling rack into a rimmed baking sheet. Add about 1½ inches of vegetable oil (do not use olive oil) to your dutch oven and heat over medium-high. The ideal frying temperature is around 325℉, and we use a candy thermometer to know when the oil is ready.
- Just before the oil is ready, remove the chickpea mixture from the fridge. Stir in ½ teaspoon baking soda and the lemon juice until well combined.
- When the oil reaches 325℉, use a 2 tablespoon scoop to scoop up some of the chickpea mixture, making sure it is well compacted. Holding the scoop just above the hot oil, carefully release the portion into the oil. Repeat this until you have about 8 portions in the oil, or enough so they aren't crowded.
- Fry until deep golden brown, turning occasionally, about 5 minutes.
- Transfer the cooked falafel to the wire rack and repeat until the chickpea mixture is gone.
Serving
- Serve on warm pita with tahini, sliced tomatoes and pickled red onion.
