Time 50m Number Of Ingredients 21 Steps:
(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary. Place the fried falafel patties in a colander or plate lined with paper towels to drain. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Time 15m Number Of Ingredients 10 Steps:
Gather the ingredients. Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well. Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste. Form mixture into pingpong-sized balls. Slightly flatten. Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms. Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick. Place patties in refrigerator or freezer to help hold together, about 10 minutes. Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C). Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Place garbanzo beans, parsley, onion, flour, garlic, cumin, baking powder, coriander, salt, lemon juice, and black pepper in a food processor or blender. Pulse until combined and a chunky, slightly sticky mixture forms. Roll mixture into small balls and place on a plate. Flatten into patties that are 2 inches in diameter and 1/2-inch thick. Place patties in refrigerator or freezer to help hold together, about 10 minutes. Heat 1 1/2- to 2-inches vegetable oil in large saucepan to 350 degrees F (175 degrees C). Fry patties, working in batches to avoid crowding, until golden brown, about 3 minutes per side. Drain patties on paper towel-lined plate.
