Falafel

Falafel

Tags

Middle eastern

Cook

Ingredients

  • 2 cups dried chickpeas
  • ½ tsp baking soda
  • 1 cup parsley, stems removed
  • ¾ cup coriander, stems removed
  • ½ cup dill, stems removed
  • 1 small onion, quartered
  • 8 garlic cloves
  • Salt to taste
  • 1 tbsp ground black pepper
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp cayenne
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds

Steps

  1. Place the chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches.
  2. Soak overnight for at least 18 hours or until soft. When ready, drain the chickpeas and pat them dry.
  3. Add the chickpeas, herbs, onion, garlic and spices to the large bowl of a food processor fitted with a blade.
  4. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
  5. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour.
  6. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
  7. Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each).
  8. Air fry in batches if necessary to avoid overcrowding.
  9. Place the fried falafel on a plate lined with paper towels to drain.