Name: Falafel
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT10H30M0.000S
Yield: 14 falafel balls
Ingredients: 1 tablespoon coriander seeds; 2 teaspoons cumin seeds; 1 cup dried chickpeas, soaked for 10 hours or overnight and drained; 1 small onion, coarsely chopped; 4 cloves garlic, minced; 1/4 cup lightly packed cilantro leaves with stems, roughly chopped; 1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped; 1/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 teaspoon kosher salt; Black pepper; A pinch of crushed red pepper; 2 tablespoons flour; 1 1/2 tablespoons lemon juice; Olive oil or flavorless oil, for frying

Directions

Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.

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Falafel

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