Ingredients
- 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
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.
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By lauricewal
Baltimore
on November 06, 2012
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I have made this recipe several times using the exact recipe/directions given. My falafel have turned out perfectly every time. I use my grinder attachment--not the food processor--and they've never once fallen apart during shaping or frying. Everyone who tries them raves about their flavor. I use a #40 disher, 1-1/2 T., instead of the larger disher, and they are the perfect size for dipping, munching and sharing.
By mpritche
on May 02, 2012
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This recipe was very tasty, but I tweaked it a bit. As with other reviewers, I found that wetness is key. If the mixture doesn't stick together when you're forming the raw falafel, add a little bit of water. To keep the falafel from falling apart in the oil, a good fix is to freeze the formed falafels. This way, when you place them in the oil, the outside cooks before the ball can fall apart. With these tweaks, delicious!
By kcreif
chicago
on January 28, 2012
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I am really disappointed with this recipe. This is the first negative review I have ever had from a foodnetwork recipe. I am usually that fluke person who the recipe always ends up working out for and I trying to figure out why it was wrong for others. But this recipe was all wrong. First, it was way too salty. Believe me, I like salt, put it on everything, but the salt should be cut in half, as well as the garlic and cayenne. If you don't want to believe me because of other reviews, at least just put 1/2 in the mixture because you can always sprinkle it on later for your liking. The frying only disinegrated them. I turned the heat up to fix it, which was working, but if left in for more than 15 sec, it burned completely. So instead I tried to bake them at 350. This did work. Lastly, make sure the garlic is completely minced. A garlic press is nifty, I got mine at walmart for cheap. Trust me on this! It was expensive to buy everything and you do not want to end up throwing it away!
Read all 16 reviews