Falafel
A recipe we saved from Tori Avey. The full recipe, with their photos and notes, is on their site.
Serves 6 ยท Time overnight soak, then 45 minutes
Ingredients
- 1 pound dry chickpeas
- 1/2 teaspoon baking soda
- 1 small onion, roughly chopped
- 1/4 cup chopped fresh parsley
- 3 to 5 cloves garlic
- 1 1/2 tablespoons flour or chickpea flour
- 1 3/4 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pinch of ground cardamom
- 1 teaspoon baking powder
- Vegetable oil, for frying
The short version
- The day before, soak the chickpeas in plenty of cold water with the baking soda. They double in size. Don’t cook them.
- Drain well and pulse in a food processor with the onion, garlic, parsley, flour and spices until it looks like coarse meal.
- Stir in the baking powder, chill, then form into balls or patties. If they won’t hold, process a bit longer.
- Fry in batches in hot oil until deep golden, drain, and serve hot with hummus and tahini sauce, or in a pita.