For the last day of Hanukkah I decided to tap in to my Israeli roots and make some delicious Falafel. Served it with green tahini and pickled red onions.
Makes approximately 18 falafel, 4 to 6 servings
YOU WILL NEED 8 ounces (225 grams) dried chickpeas (1 heaping cup) 2 to 4 medium garlic cloves, depending on how much you like garlic 2 cups packed fresh cilantro, parsley, or mint leaves, we prefer to use a mixture of all three 1 teaspoon fine sea salt, plus more for serving 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 to 1/4 teaspoon cayenne pepper, optional 1/4 teaspoon fresh ground black pepper 3/4 teaspoon baking powder, optional 2 to 3 cups (480 to 720ml) vegetable oil, for frying
SPECIAL EQUIPMENT
DIRECTIONS
1. Rinse the chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size.
2. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
Add chickpeas, garlic, herbs, salt, cumin, coriander, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it’s shape (it will be loose and a little crumbly).
3. Use a tablespoon or small ice cream scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape.
4. Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
5. Turn the heat to medium-high and heat the oil to between 350-375 degrees Fahrenheit.
Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides.
carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
6. Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.
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