Description
Unlike most of America’s other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it’s very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you’re going to have a craving for this a full day before you actually want to eat it.
Ingredients
- 1 cup dry garbanzo beans
- ½ yellow onion, diced
- ½ cup chopped fresh flat-leaf parsley
- 4 cloves minced garlic
- 1 tablespoon all-purpose flour, or more as needed
- 2 teaspoons lemon juice
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon baking soda
- ⅛ teaspoon cayenne pepper
- oil for frying
Instructions
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans
- onion
- parsley
- garlic
- flour
- lemon juice
- salt
- cumin
- coriander
- baking soda
- and cayenne pepper together in a food processor
- scraping down the sides of the bowl as necessary
- until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl
- cover with plastic wrap
- and refrigerate until flavors blend
- 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches
- cook falafel balls in hot oil until browned and crispy
- about 5 minutes. Transfer to a wire rack to drain.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 12 hrs 30 mins
Servings: 6