Falafel

Ingredients

Instructions

1. 1

   Soak 1.5 cups of dried chickpeas in plenty of water overnight (at least 12 hours). Drain and pat dry. DO NOT use canned chickpeas — they have too much water and won't bind.

2. 2

   In a food processor, combine the soaked chickpeas, 1 small chopped onion, 4 garlic cloves, 1 cup fresh parsley, 1 cup fresh cilantro, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne, 2 tablespoons of all-purpose flour, ½ teaspoon baking powder.

3. 3

   Pulse until the mixture is finely ground (like coarse cornmeal texture) but not pureed. Should hold together when you squeeze a small amount in your hand.

4. 4

   Cover and refrigerate at least 1 hour (overnight is better). Chilling is essential — it lets the flavors meld and helps the falafel hold their shape.

5. 5

   Shape into 16-18 small patties or balls (about 1.5 inches). Heat 3 inches of oil to 350°F. Fry the falafel in batches (don't crowd) for 3-4 minutes total, turning once, until deep golden brown and crispy.

6. 6

   Drain on a wire rack. Serve immediately in warm pita with shredded lettuce, sliced tomato, sliced cucumber, pickled red onion, tahini sauce, and hot sauce. Or serve as appetizers with tahini sauce for dipping.