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Falafel

Falafel

Main CourseMiddle EasternVeganNut-FreeSpicyMedium40 min workMakes 24 falafel

Submitted by Sanjay Patel

Source: www.bonappetit.com

Ingredients

24 servings
  • 8 oz. dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro leaves with tender stems
  • ½ cup chopped fresh parsley leaves with tender stems
  • 3 Tbsp. chickpea flour
  • 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. baking powder
  • 1 tsp. ground cardamom
  • ½ tsp. ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm thick pita with pockets (for serving, optional)
  • A deep-fry thermometer

Instructions

  1. 1.
    Pulse 8 oz. dried chickpeas, soaked overnight, drained, in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute.
  2. 2.
    Transfer to a large bowl.
  3. 3.
    Pulse ½ onion, coarsely chopped, 1 jalapeño, coarsely chopped, 1 garlic clove, crushed, ¾ cup chopped fresh cilantro leaves with tender stems, and ½ cup chopped fresh parsley leaves in food processor (no need to clean it out), scraping down sides as needed, until coarsely chopped, about 1 minute.
  4. 4.
    Mix into chickpeas, then mix in 3 Tbsp. chickpea flour, 2½ tsp.
  5. 5.
    Diamond Crystal or 1¼ tsp.
  6. 6.
    Morton kosher salt, 1 tsp. baking powder, 1 tsp. ground cardamom, and ½ tsp. ground cumin.
  7. 7.
    Form falafel mixture into ping-pong-size balls.
  8. 8.
    Pour vegetable oil into a large heavy pot to a depth of 3".
  9. 9.
    Fit pot with thermometer and place over medium-high heat until thermometer registers 330°.
  10. 10.
    Working in batches, lower falafel balls into hot oil with a slotted spoon or kitchen spider and cook, turning occasionally, until deep brown and crispy, about 5 minutes.
  11. 11.
    Transfer to paper towels; let sit 5 minutes.
  12. 12.
    Serve falafel with Shredded Cabbage Salad With Pomegranate and Tomatoes, Spiced Green Tahini Sauce, and warm pita (if using).
  13. 13.
    Do Ahead: Falafel mixture can be prepared 2 days ahead; refrigerate in an airtight container.
  14. 14.
    Falafel balls can be formed and frozen in a single layer on a parchment paper–lined baking sheet up to 3 months.
  15. 15.
    Once frozen, transfer to a resealable plastic freezer bag; do not thaw before frying, and add 1–2 minutes to the cooking time.
  16. 16.
    Cooked falafel can be refrigerated up to 3 days or frozen for 6 months; if frozen, thaw in the refrigerator at least 6 hours and reheat in a 350° oven for about 10 minutes.