- 1 pound dried chickpeas, sorted and rinsed
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 2 cloves garlic, coarsely chopped
- 4 small scallions, trimmed and finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley leaves
- 2 quarts peanut oil
- Pita bread, warmed, for serving
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.
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.
Recipe courtesy Alton Brown, 2010