Falafel
Ingredients
- Vegetable oil
- 8 oz dried chickpeas soaked overnight, drained and rinsed
- ¾ cup fresh parsley leaves chopped
- 1 ½ tsp baking powder dissolved in 3 tablespoons water
- 1 tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp cayenne pepper
- 1 clove garlic chopped
- 1 small onion chopped
- Kosher salt
Instructions
- Heat 3 inches oil in large heavy pot to 365 degrees F. (It will start popping.)
- Add the drained chickpeas to a food processor/blender. Pulse until the chickpeas begin to break down.
- Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt.
- Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes. Add water if is seems too doughy.
- Using a small ice scoop or to scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches.
- Fry them babies until they are very deep golden brown all over.
- Grab a slotted spoon to transfer the falafel to a paper towel-lined plate. Pat them dry.
- Serve the falafel in pita bread, lettuce, tomato, tahini, hot sauce, tzatziki, and/or lemon wedges.
- EAT IT.
