:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/TS7idnwK00YomnW0-IDr/241bb119db3fb7ac01a3791646afb0.jpg "Classic Falafel")
Classic Falafel
Using raw chickpeas (soaked for at least 12 hours to soften) yields falafel with a great texture, soft on the inside, crunchy on the outside. Serve warm, with cucumber-yogurt sauce, tahini sauce, or harissa, and fresh pita bread. Game plan: Make a batch of Cucumber-Yogurt Sauce before you begin.
Ingredients
- 11⁄2 Cup dried chickpeas
- 1⁄2 medium onion, roughly chopped
- 2 clove garlic, roughly chopped
- 1⁄4 Cup packed chopped fresh flat-leaf parsley
- 1⁄4 Cup packed chopped fresh cilantro
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- Vegetable oil for frying
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Directions
In a large bowl, soak the chickpeas in cold water to cover by 2–3 inches. Leave at room temperature for at least 2 hours and up to 24 hours.
Drain the chickpeas well in a colander. Add them to the bowl of a food processor. Add all the remaining ingredients except for the oil for frying. Pulse until the ingredients are nearly pulverized but not too pasty.
In a saucepan, warm 2 to inches of oil over medium-high heat to about 50°F.
Scoop up heaping tablespoons of the chickpea mixture and shape it into balls or small patties, then carefully drop it into the hot oil, being sure not to add too many falafels at once. Fry until browned, turning occasionally, about minutes.
Using a slotted spoon, transfer to paper towels to drain. Serve warm or at room temperature.
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TASTElistClassic Falafel
Using raw chickpeas (soaked for at least 12 hours to soften) yields falafel with a great texture, soft on the inside, crunchy on the outside. Serve warm, with cucumber-yogurt sauce, tahini sauce, or harissa, and fresh pita bread. Game plan: Make a batch of Cucumber-Yogurt Sauce before you begin.
In a large bowl, soak the chickpeas in cold water to cover by 2–3 inches. Leave at room temperature for at least 2 hours and up to 24 hours.
Drain the chickpeas well in a colander. Add them to the bowl of a food processor. Add all the remaining ingredients except for the oil for frying. Pulse until the ingredients are nearly pulverized but not too pasty.
In a saucepan, warm 2 to inches of oil over medium-high heat to about 50°F.
Scoop up heaping tablespoons of the chickpea mixture and shape it into balls or small patties, then carefully drop it into the hot oil, being sure not to add too many falafels at once. Fry until browned, turning occasionally, about minutes.
Using a slotted spoon, transfer to paper towels to drain. Serve warm or at room temperature.
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