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Falafel

By Ben Braiser

Tags: middle-east street-food vegan
Prep:
Cook:
Total:
Yield:
6 servings

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.

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

  1. Soak chickpeas: place dried chickpeas in water to cover and let soak overnight.

    • 2 cup chickpeas, dried

  2. Drain and pulse: drain chickpeas and pulse in a food processor with onion, garlic, herbs, and spices until coarse.

    • 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

  3. Form: shape mixture into 1-inch balls or patties.

  4. Fry: heat vegetable oil in a deep pan to 350 F and fry falafel in batches until golden, about 3 minutes per side.

    • 2 cup vegetable oil

  5. Serve: drain on paper towels and serve warm with tahini sauce and pita.

    • 0.50 cup tahini sauce