Crispy Falafel
Crispy, herb-filled falafel made from soaked dried chickpeas, parsley, cilantro, onion, garlic, and warm spices, then fried until deeply golden. Soak the chickpeas overnight and allow about 20 minutes for frying.
Prep: 780 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 pound dried chickpeas
- 1 medium yellow onion
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 4 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 6 cups vegetable oil
Cooking instructions
- Place the dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Soak for 12 to 18 hours, then drain and rinse thoroughly. Do not use canned chickpeas; they contain too much moisture for sturdy falafel. (about 720 min)
- Pat the chickpeas very dry. Quarter the onion. In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, baking powder, salt, and pepper until the mixture resembles coarse meal and holds together when pressed. Scrape down the bowl as needed; do not puree into a paste. (about 10 min)
- Transfer the mixture to a bowl and stir in the flour. Cover and refrigerate for 30 minutes to firm it. Scoop about 2 tablespoons per falafel and shape into compact 1 1/2-inch patties or balls. If the mixture feels loose, chill it for 10 more minutes. (about 40 min) — Refrigerate
- Pour the oil into a heavy, deep skillet to a depth of about 1 1/2 inches. Heat over medium-high heat to 350°F, checking with a deep-fry thermometer. Fry the falafel in batches without crowding, turning once, for 3 to 4 minutes per batch, until crisp and deep golden brown. (about 20 min) — 350°F oil
- Transfer the fried falafel to a wire rack set over a baking sheet to drain. Let the oil return to 350°F between batches. Serve hot. (about 5 min)