Falafel

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 12
• 1 lb dried chickpeas
• 4 -5 garlic cloves, roughly minced
• 1/2 bunch italian parsley, coarsely chopped
• 1/2 bunch cilantro, coarsely chopped
• 1 -3 thai bird chile, depending on hot you like it
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground cumin seeds (not toasted)
• 2 teaspoons freshly ground coriander seeds (not toasted)
• 1/8 teaspoon baking soda

Recipe

• 1 cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
• 2 drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth. form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
• 3 to fry, heat 2" canola oil or sunflower oil to 350f in a deep heavy skillet. using a slotted spoon or spider, lower falafel balls carefully into hot oil. cook about 2 minutes on each side, until brown and crispy. drain on paper towels.
• 4 to bake, preheat oven to 375°f line a baking sheet with silpat or parchment and brush with olive oil. arrange falafel balls and bake about 6 minutes, turning once.
• 5 serve 3 pieces per portion. place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.