FALAFEL
12 falafel
I. FRIED
Soak for at least 12 hours, or overnight:
- 1¼ cups dried chickpeas, rinsed and picked over
Drain the beans thoroughly, transfer to a food processor, and finely chop. Add and process until coarsely pureed:
- ½ cup chopped onion
- ¼ cup packed parsley leaves
- 2 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- ½ teaspoon ground coriander
- ½ teaspoon baking soda
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
Transfer to a bowl and stir in:
- 2 tablespoons all-purpose flour or chickpea flour
With wet hands, form the mixture into 12 balls. Let stand for 15 minutes.
Heat in a deep skillet until hot:
- ½ inch vegetable oil
Fry the falafel in batches, turning occasionally, until golden, 6 to 8 minutes. Drain on paper towels.
II. BAKED
Prepare the mixture for version I. Preheat the oven to 375°F. Lightly oil a baking sheet. Form the falafel into balls as directed and place on the baking sheet; You may leave them round or flatten slightly into patties. Brush with olive oil and bake, flipping halfway through and brushing with more oil if shaped into patties, until browned and crisp, 15 to 20 minutes.