Falafel

DrGaellon's Note:

Chef Michael Skibitcky brought this recipe back from Jerusalem and shared it with Jerry Eimbinder; the story appeared in my local paper. Do not try this with canned chickpeas. http://bit.ly/dkbGFj

• Total Time: 16 mins
• Prep Time: 10 mins
• Cook Time: 6 mins

Ingredients:

Servings: 12

• 1 lb dried chickpeas
• 4 -5 garlic cloves, roughly minced
• 1/2 bunch Italian parsley, coarsely chopped
• 1/2 bunch cilantro, coarsely chopped
• 1 -3 thai bird chile, depending on hot you like it
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground cumin seeds (not toasted)
• 2 teaspoons freshly ground coriander seeds (not toasted)
• 1/8 teaspoon baking soda

Directions:

1. Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
2. Drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth. Form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
3. To fry, heat 2" canola oil or sunflower oil to 350F in a deep heavy skillet. Using a slotted spoon or spider, lower falafel balls carefully into hot oil. Cook about 2 minutes on each side, until brown and crispy. Drain on paper towels.
4. To bake, preheat oven to 375°F Line a baking sheet with Silpat or parchment and brush with olive oil. Arrange falafel balls and bake about 6 minutes, turning once.
5. Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.

Reviews

[FoodQuestor]

This is the best and simplest. Canned garbanzos are too mushy for falafels. I add a few more cloves of garlic. We love spicy!