Crispy Falafel Made from Dried Chickpeas
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
Add dried chickpeas to a large bowl and cover with a few cm of water to soak at least a day before making falafel
Let the beans rehydrate until they triple in size
Drain the soaked chickpeas, rinse, and then pat dry
Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and baking powder to the bowl of a food processor
Pulse until very finely minced, but be careful not to over process and form a puree as it must still be a little crumbly
Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes
Scoop out heaped tablespoons of the mix and shape into balls, repeating until the mixture is finished
Add about 1 cm of oil to a cast iron skillet or Dutch oven
Turn the heat to medium-high and fry the falafel in batches, placing them gently into the oil without crowding the pan until browned on the bottom sides
Using two forks, carefully flip the falafel 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 the remaining falafel
