How to: Homemade Falafels
These falafels are a glorious revelation of inexpensive, filling food. One of my favourites on the lunch menu, and worth the prep work on the weekend. Typically one would eat falafel wrapped in a pita and topped with the usual suspects of cucumber-yogurt sauce, lettuce, tomatoes, and sometimes olives, but when the falafel itself is this good, you'll be tempted to eat it straight-up with just a dip of yogurt.
1 1/2 cups dried chickpeas (about 11 ounces)
1 bunch scallions, coarsely chopped
4 cloves garlic, coarsely chopped
1/4 cup loosely packed fresh parsley leaves
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
2 cups vegetable oil, for frying
Overnight soak: Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers. Drain.
Quick soak: Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove the pan from the heat, cover, and set aside for 1 hour. Drain.
Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.
Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped.
Add the baking powder. Sprinkle the baking powder over the mixture. Pulse the chickpeas again, scraping down the sides of the bowl as needed, until the mixture forms a ball.
Shape the falafel. Scoop the falafel into 2 tablespoon-sized balls and place on a parchment paper-lined baking sheet.
Fry. Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.
**Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce, tomatoes, feta cheese, and shredded lettuce.
Enjoy my people!
Recipe Source: Kitchn