Falafel
- Level: Intermediate
- Yield: 15 to 20 falafel
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 956
- Total Fat
- 98
- Saturated Fat
- 16
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 252
- Total: 1 hr 8 min
- Prep: 45 min
- Cook: 23 min
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.