falafel
Ingredients
- 1 cup dried chickpeas, soaked overnight and drained
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/2 medium yellow onion, minced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- 2 cups neutral oil for frying
Instructions
- Pulse the soaked, drained chickpeas in a food processor 8-10 times until crumbly but not pureed—you want visible chickpea pieces, not a paste. Transfer to a large bowl.
- Add the chopped parsley, cilantro, dill, minced onion, and minced garlic to the chickpeas. Fold together gently.
- In a small bowl, whisk together flour, cumin, coriander, cayenne, salt, black pepper, and baking powder. Sprinkle over the chickpea mixture and fold until just combined. Refrigerate for 15 minutes.
- Heat the oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Use a thermometer to monitor temperature precisely.
- Working in batches, use a 1.5-tablespoon falafel scoop or small ice cream scoop to form compact balls. Gently lower each into the hot oil—do not overcrowd the pan.
- Fry for 3-4 minutes, stirring occasionally with a slotted spoon, until the exterior is deep mahogany brown and the interior reaches 160°F (71°C) when tested with an instant-read thermometer. The falafel should sound crispy when tapped.
- Transfer fried falafel to a paper towel-lined plate. Serve immediately while still warm and crispy, with tahini sauce, fresh tomatoes, cucumber, and warm pita bread.
Inspired by Rina Younan’s winning falafel. This is a plausible recreation, not the chef’s original recipe.