I’ve been craving falafel like crazy the last few days and was super-excited when I found this recipe in the blog The Way The Cookie Crumbles. It was perfect! Nice and crunchy and the flavors were spot-on. I served these in pita with lots of roasted garlic hummus spread and cucumber slices (and made some lamb for hubby).
Chef’s note – The chickpeas in this recipe must be soaked overnight; you can not substitute canned beans or quick-soaked chickpeas because their texture will result in soggy falafel.
6 ounces Dried Chickpeas (1 cup), rinsed, picked over, and soaked overnight in water to cover by an inch
5 Scallions, chopped coarse
1/2 C packed fresh parsley leaves
1/2 C packed fresh cilantro leaves
3 Garlic cloves, minced or pressed through a garlic press
1/2t. ground black pepper
1/4t. ground cumin
1/8t. ground cinnamon
Vegetable oil, for frying
Drain the chickpeas, discarding the soaking liquid. Process all of the ingredients except for the oil in a food processor until smooth, about 1 minute, scraping down the bowl as needed.
Form the mixture into small disks and arrange on a parchment paper-lined baking sheet. (The falafel can be refrigerated at this point for up to 2 hours.)
Heat the oil in a 5-quart large Dutch Oven (I like using my wok) over medium-high heat to 375 degrees. Fry the falafel, a few pieces at a time, stirring occasionally, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon or wire spider and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining falafel.