Falafel
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
37
Sweetness
52
Sourness
39
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tsp
Coriander Seed (whole)2 cloves
Garlic (coarsely chopped)2 tsps
Kosher Salt1 tsp
Cayenne PepperDirections:
1
Place the chickpeas in a medium bowl and cover with 2 inches of cold water
2
Soak overnight
3
Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat
4
Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes
5
Transfer the toasted spices to a spice grinder and process until finely ground
6
Set aside
7
Drain the chickpeas
8
Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl
9
Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die
10
Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times
11
Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher
12
Place on a half sheet pan lined with parchment
13
Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight
14
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F
15
Adjust the heat to maintain temperature
16
Gently place the falafel, 1 at a time, into the hot oil
17
Fry 4 at a time until deep golden brown, 5 to 7 minutes
18
Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain
19
Repeat until all falafel have been cooked
20
Serve on warm pita