FALAFEL

Falafel image

Yield Makes 6 main-course servings

Number Of Ingredients 15

1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne
About 6 cups vegetable oil (48 fl oz)
Accompaniment: tahini sauce
Special Equipment
a deep-fat thermometer

Steps:

Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.
Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes. Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly). Make more patties in same manner, arranging them in 1 layer on wax paper.
Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.