Home-made Falafel
Equipment
- 4-quart saucepan with lid
- Food processor
- 12-inch cast iron skillet
- Thermometer
Ingredients
- 1 1/2 cups dried chickpeas about 11 ounces
- 1 bunch scallions coarsely chopped
- 4 cloves garlic coarsely chopped
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 2 cups vegetable oil for frying
Optional, for serving:
- Pita pockets store-bought or homemade
- Yogurt or tzatziki
- Feta cheese
- Sliced cucumbers
- Shredded lettuce
- Chopped tomatoes
Instructions
- Overnight soak: Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers. Drain.
- Quick soak: Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove the pan from the heat, cover, and set aside for 1 hour. Drain.
- Mix: Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.
- Process: Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped, 10 or 12 pulses.
- Add the baking powder: Sprinkle the baking powder over the mixture. Pulse the chickpeas again, scraping down the sides of the bowl as needed, until the mixture forms a ball when you squeeze it in your hand.
- Shape the falafel: Scoop the falafel into 2 tablespoon-sized balls (a small ice cream scoop works well for this) and place on a parchment paper-lined baking sheet.
- Heat the oil: Heat the oil in a 10-inch straight-sided skillet over medium-high heat until it reaches 350°F. (Pan-frying is typically too shallow to get an accurate temperature reading — a clip-on thermometer works well for this.)
- Fry: Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.
- Serve: Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce, tomatoes, feta cheese, and shredded lettuce.
Notes
Storage: Falafel can be made up to 1 day in advance, and stored in a single layer in an airtight container in the fridge.