FALAFEL

Falafel image

Provided by Molly Yeh

Time 10h30m

Yield 14 falafel balls

Number Of Ingredients 15

Previous Next

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 cup dried chickpeas, soaked for 10 hours or overnight and drained
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Black pepper
A pinch of crushed red pepper
2 tablespoons flour
1 1/2 tablespoons lemon juice
Olive oil or flavorless oil, for frying

Steps:

Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.