Falafel


Makes 30 - 34 falafel balls

# Ingredients:

  • 1 lb DRY chickpeas - you must start with dry, do NOT substitute canned, they will not work!
  • 1/2 tsp baking soda
  • 1 small onion, roughly chopped
  • 1 large bunch of fresh parsley
  • 1 large bunch of fresh dill
  • 1 large bunch of fresh mint
  • 3-5 cloves garlic
  • 1 1/2 tbsp flour or chickpea flour
  • 1 3/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 Pinch of ground cardamom
  • Enough vegetable oil for frying - grapeseed, sunflower, avocado, canola, and peanut oils all work well

# Recipe:

  1. One day ahead, cover dry chickpeas in 2 inches of water. Add 1/2 tsp baking soda to water and stir (softens the chickpeas). Cover the bowl and let soak overnight in the fridge. Soak for 12 - 24 hours, ideally changing the water after 12 hours.

  2. Drain the chickpeas.

  3. Add chickpeas and all other ingredients (other than oil) to the food processor. Pulse until you have a coarse meal that looks like couscous, mix after every few pulses. Split into multiple batches if needed.

  4. Cover the chickpea mixture and refrigerate for 1 - 2 hours.

  5. Fill a dutch oven with about 1 - 2 inches of oil. Heat oil to about 360°F - 375°F or until the chickpea mixture bubbles immediately when you drop a bit into the oil.

  6. Form the balls, slightly smaller than golf ball sized.

  7. Drop balls into the oil and let bubble/cook until you can see they are a bit brown then flip them over to cook on the other side (about 2 - 3 mins per side).

  8. Let cool on paper towels so any excess oil gets soaked up.