Falafel

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Adapted from Epicurious. Of course, I used dried chickpeas and soaked them overnight. I can’t vouch for how they’d turn out if you use canned ones. I think if you do, just make sure they’re not too wet when you add them. Rinse them, then drain really well. Also, you MUST refrigerate your mixture before forming them into balls. They’ll fall apart otherwise. One batch makes about 20 fritters. If you’re scared of deep-frying, I hear you. These are almost greaseless, though, and pretty hard to screw up. I have a candy thermometer, which I stuck in the oil to make sure it was around 350. If you don’t have a thermometer, look for your falafel to sizzle when you throw it in, making a little ring of bubbles around it. They should take about two minutes per side. If they’re getting dark before that, it means your oil is too hot. Test one before you do the whole batch.

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  • 20

Ingredients

  • Possible Accompaniments/garnishes:
  • 1 Cup Dried Chickpeas or 1 15 Oz. Can Chickpeas
  • 1/2 Large Onion, roughly chopped (about 1 cup)
  • 2 Tablespoons Finely Chopped Fresh Parsley
  • 2 Tablespoons Finely Chopped Fresh Cilantro
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Dried Hot Red Pepper (1/2 to 1)
  • 4 Cloves Garlic
  • 1 Teaspoon Cumin
  • 1 Teaspoon Baking Powder
  • 4 Tablespoons Flour (4 to 6)
  • Soybean or Vegetable Oil for Frying
  • -----------------------------------
  • Greens
  • Sliced Tomato and Cucumber
  • Feta Cheese
  • Plain Yogurt Mixed With Tahina Sauce, lemon juice, and salt
  • Greek Olives
  • Warm Pita Bread
  • Chopped Parsely
  • Hot Sauce

Preparation

Step 1

Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Serve with accompaniments on a platter, or make a salad or sandwiches.

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