Falafel
- Ready In:
- 16mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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
- Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
- 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.
- 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.
- 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.
- Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!