Middle Eastern

Falafel

Name: Falafel
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (soaked overnight); 1/2 large yellow onion (roughly chopped); 1/2 cup fresh parsley (chopped); 1/2 cup fresh cilantro (chopped); 3 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp baking soda; 4 cups neutral oil for frying

Deep-fried balls made from ground chickpeas or fava beans.

45 minutes

Serves 4

Lunch/Snack

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Drain the soaked dried chickpeas thoroughly and pat dry with a paper towel to remove excess moisture.

2
In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and salt until it forms a coarse, sand-like meal (do not over-blend into a paste).
3
Transfer the mixture to a bowl, stir in the baking soda, cover, and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
4
Heat neutral oil in a deep heavy-bottomed pot to exactly 350°F (175°C).
5
Using wet hands or a scoop, form the chilled mixture into 1.5-inch round balls or small patties, pressing firmly so they hold together.
6
Fry the falafel in small batches for 3 to 4 minutes, turning occasionally, until the exterior is a deep, crispy golden brown and the inside is cooked and fragrant. Drain on a wire rack.

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