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Falafel
Fragrant spiced fritters made from chickpeas or beans, deep-fried until crispy on the outside and perfect served in pita bread.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Soak the beans overnight in water. Drain well. If you're using unpeeled beans, rub them together to loosen the skins and discard them. Pat the beans dry with a towel.
Pulse the beans in a food processor until finely ground—you want a coarse meal, not a paste. If you don't have a processor, use a food mill or meat grinder. Mix in the green onions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander if using. Chill for at least 30 minutes.
Form the mixture into balls about 1 inch across. Flatten them slightly and dust lightly with flour.
Heat at least 1.5 inches of oil in a pan over medium heat until it reaches 365°F.
Fry the patties in batches, turning once, until golden brown all over, about 5 minutes total. Remove with a slotted spoon. Serve as part of a mezze platter or tucked into pita bread with tomato-cucumber salad and tahini sauce.
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