Falafel

Though falafel takes a little planning ahead to soak the chickpeas, it still couldn't be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.
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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 25 falafel balls
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Ingredients

Vegetable oil, for frying

8 ounces chickpeas, soaked overnight, drained and rinsed 

3/4 cup fresh parsley leaves 

1 1/2 teaspoons baking powder dissolved in 3 tablespoons water 

1 teaspoon ground cumin 

1/2 teaspoon ground coriander 

1/8 teaspoon cayenne pepper 

1 clove garlic, chopped 

1 small onion, chopped 

Kosher salt 

Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges  

Directions

Special equipment:
a deep-frying thermometer
  1. Heat 3 inches oil in large heavy pot to 365 degrees F.
  2. Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.   
  3. Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.  
  4. Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.