Falafel
Ingredients
- 250 g dried chickpeas
- 1 onion (or 150 g frozen onion)
- 2 garlic cloves
- 1 small bunch fresh parsley, chopped
- 1 pinch baking soda
- 1 tsp ground cumin
- salt and pepper to taste
- oil for frying
Instructions
- Place the dried chickpeas in a bowl, cover them with cold water, and allow to soak overnight. If you have already soaked the chickpeas but forgot to weigh them, consider you'll need about double the weight: 500g soaked chickpeas equal 250g dry. Do not, and I repeat do not, use canned or pre-cooked chickpeas: the recipe will not work: we need them just soaked.250 g dried chickpeas
- Combine chickpeas, garlic, onion, cumin, parsley, baking soda, salt and pepper to taste in a food processor and grind to obtain a thick, grainy paste. You can make the paste ahead and keep it in the fridge for a full day in a ziplock bag if needed, until ready to fry.1 onion (or 150 g frozen onion), 2 garlic cloves, 1 small bunch fresh parsley, chopped, 1 tsp ground cumin, salt and pepper to taste, 1 pinch baking soda
- Form the mixture into small balls, about the size of a ping pong ball: this might look difficult at the beginning, but it's just a matter of practice; the mixture might seem crumbly and dry, but if you squeeze it really hard with your hands it will hold together and maintain the shape. Do not be tempted to add anything else, just press the mixture tightly with your hands and all will be well.
- Fry in 2 inches of oil in a non-stick pan at 350°F. Try to resist the urge to flip or stir the falafels before they are nicely cooked on one side. Once they are golden brown, drain on kitchen paper and serve immediately.
Tried this recipe?Let us know how it was!