The chickpeas must be soaked overnight; you cannot subtitute canned or quik-soaked chickpeas. Serve the falafel as hors d’oeuvres or in lavash or pita bread with lettuce, chopped tomatoes or cucumbers, yogurt sauce, and Pink Pickled Turnips, if desired.

  • Salt and pepper
  • 12 ounces ( 2 cups) dried chickpeas, picked over and rinsed
  • 10 scallions, chopped coarse
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 6 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 2 cups vegetable oil

1.Dissolve 3 tbsp salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

2.Process chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, 1 tsp salt, and 1 tsp pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2 tbsp size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. Fry half of falafel until deep golden brown, 2 to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel. Serve.

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