Crispy Falafel with Fresh Herbs
Ingredients
- 1 heaped cup dried chickpeas, soaked overnight
- 5 to 6 scallions, trimmed
- 3 medium garlic cloves, minced
- 2 cups packed fresh herbs (coriander, parsley, mint)
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper, optional
- 1/4 tsp fresh ground black pepper
- 3/4 tsp baking powder
- 2 cups vegetable oil, for frying
Preparation
Drain the soaked chickpeas, rinse, and then pat dry
Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to the bowl of a food processor
Pulse until very finely minced but still a little crumbly
Transfer to a bowl and cover, then refrigerate for 15 minutes
Scoop out heaped tablespoons of the mix and shape into balls
Add about 1 cm of oil to a cast iron skillet or Dutch oven and heat to medium-high
Fry the falafel in batches without crowding, until browned on the bottom
Flip carefully with two forks to brown the other side, about 3 to 4 minutes total
Transfer to a plate lined with paper towel, sprinkle with a little salt, and repeat with remaining falafel
Tips
Falafel is a popular Middle Eastern food made with chickpeas or fava beans mixed with herbs, spices, and deep fried
Using soaked dried chickpeas instead of canned works best for texture; if using canned, substitute three cups and add 4 to 5 tablespoons of flour
To soak dried chickpeas, add to a large bowl, cover with a few cm of water, and let rehydrate until triple in size, done at least a day in advance
