- Level: Intermediate
- Total: 1 hr 8 min
- Prep: 45 min
- Cook: 23 min
- Yield: 15 to 20 falafel
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 956
- Total Fat
- 98 g
- Saturated Fat
- 16 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
- Level: Intermediate
- Total: 1 hr 8 min
- Prep: 45 min
- Cook: 23 min
- Yield: 15 to 20 falafel
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 956
- Total Fat
- 98 g
- Saturated Fat
- 16 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
Ingredients
Directions
- Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
- Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
- Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
- Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
- Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. Place on a half sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. Repeat until all falafel have been cooked. Serve on warm pita.
