Falafel

By Ben Braiser

Falafel is a crispy deep-fried ball of ground chickpeas and herbs seasoned with cumin, coriander, and garlic. Golden and crunchy outside with a tender interior, they are a popular vegetarian Middle Eastern staple. Serve with tahini sauce and pita for an authentic experience.

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 6 servings

Ingredients

2 cup chickpeas, dried
1 cup onion, chopped
3 clove garlic, minced
0.25 cup parsley, chopped
0.25 cup cilantro, chopped
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
0.50 teaspoon baking powder
2 cup vegetable oil
0.50 cup tahini sauce

Steps

Soak chickpeas: place dried chickpeas in water to cover and let soak overnight.
Drain and pulse: drain chickpeas and pulse in a food processor with onion, garlic, herbs, and spices until coarse.
Form: shape mixture into 1-inch balls or patties.
Fry: heat vegetable oil in a deep pan to 350 F and fry falafel in batches until golden, about 3 minutes per side.
Serve: drain on paper towels and serve warm with tahini sauce and pita.