Chickpea Falafels
 
 
Recipe adapted from Tori Avey
Author:
Serves: 35-37
Ingredients
  • 1 pound dried chick peas (about 2 cups), soaked overnight in cold water twice their volume.
  • 4 cloves of garlic, smashed and roughly chopped
  • ½ cup roughly chopped parsley
  • ½ cup roughly chopped cilantro
  • ½ large onion, chopped
  • 1½ tsp ground cumin
  • 3 tsp salt
  • 1 tsp ground coriander
  • ¼ tsp ground cardamom
  • ½ tsp cayenne powder
  • 1 tsp baking powder
  • 5 tbsp flour
  • 5 tbsp water
  • 3 tbsp sesame seeds, optional
  • 3 cups of neutral oil (peanut oil, vegetable oil, or grapeseed oil)
  • kosher salt
Instructions
  1. Drain the chick peas very well. Place them in a food processor, along with garlic, parsley, cilantro, and onion. Pulse for one minute, or until the mixture is finely chopped. It should look mealy and crumbly, not pasty or mushy.  Transfer the mixture to a large bowl.
  2. In small bowl, stir together cumin, salt, cardamom, cayenne powder, baking powder, and flour. Add the spice-flour mixture and water to the chick peas, stir well to combine. Cover and place in the refrigerator for at least an hour or until ready to use.
  3. Fill a heavy bottomed saucepan with oil. Heat the oil to 350° over medium heat.
  4. The chick pea mixture will seem a bit crumbly and wet. Don't worry,  it will still hold together. With wet hands create 1 ounce balls. A heaping tablespoon is approximately 1 ounce. Instead of rolling them, I formed them by tossing them lightly between both hands.  Place each ball on a parchment lined baking sheet. Sprinkle each with sesame seeds, if using.
  5. Deep fry the falafels in batches (about 4-5) for 3-4 minutes, or until well browned and cooked through. It is important to that they get cooked through and dry out, so make sure they get enough time in the oil. Drain on a paper towel lined baking sheet and sprinkle with salt. Serve hot.
Recipe by Cooks and Kid at https://cooksandkid.com/chickpea-falafels/