Falafel

Name: Falafel
Yield: 40 fritters
Ingredients: 1 cup / 200 g Dried chickpeas, soaked overnight; ½ cup / 80 g Onion, roughly chopped; 1 cup / 60 g Parsley, roughly chopped; 1 cup / 16 g Cilantro, roughly chopped; 1 Serrano pepper; 3 Garlic clove; 1 tsp / 6 g Ground cumin; 1 tsp / 6 g Salt; ½ tsp / 3 g Ground cardamom; ¼ tsp / 1500 mg Black pepper; 2 Tbsp / 35 g Chickpea flour; ½ tsp / 4 g Baking soda; 2-3 qts / 2-3 L Oil for frying

The Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin that is featured in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground chickpeas then mixed with herbs and spices before frying.

Recipe byTanner Cheesbro

Makes40 fritters

DietariesGluten-free, Vegan option

Ingredients

Ingredient quantities shown in U.S. units.

Falafel

1 cup200 gDried chickpeas, soaked overnight
½ cup80 gOnion, roughly chopped
1 cup60 gParsley, roughly chopped
1 cup16 gCilantro, roughly chopped
11Serrano pepper
33Garlic clove
1 tsp6 gGround cumin
1 tsp6 gSalt
½ tsp3 gGround cardamom
¼ tsp1500 mgBlack pepper
2 Tbsp35 gChickpea flour
½ tsp4 gBaking soda
2-3 qts2-3 LOil for frying

Special Equipment

Food Processor
5-7 qt cast iron dutch oven or stainless steel pot
Mesh skimmer/spider
½ inch sheet tray with a rack
Candy or food-safe thermometer

Method

Preparation

Soak the dried chickpeas overnight on your counter (8–12 hours). They will triple in size, so cover with plenty of water. Drain and rinse well before using.
Add the chickpeas, onion, parsley, cilantro, garlic, serrano pepper, and spices to a food processor. Pulse to roughly chop the onion, herbs, and serrano first for best texture. Continue pulsing until the mixture resembles coarse sand, careful not to blend into a smooth paste.
Transfer the mixture to a bowl then stir in the chickpea flour and baking soda. Cover with plastic wrap touching the surface of the mixture and refrigerate for 30–60 minutes.
Shape the falafel into balls or patties using your hands or a scoop. If the mixture is too wet, add 1 more tablespoon of chickpea flour, if too dry, add 1–2 teaspoons of water or lemon juice.

Heat about 3 inches of oil in a pot to 350°F (175°C).

Fry the falafel in batches 6–8 at a time depending on the size of your pot for 1–2 minutes, or until golden brown. Careful not to overcrowd the pot so that the falafel has room to fry, and you can more easily maintain the temperature of the pot.
Use a skimmer to remove the falafel and transfer to a paper towel–lined plate to drain.
Serve immediately while warm and crispy, with tahini sauce if desired.