This authentic falafel recipe uses dried beans that are simply soaked—never cooked—for balls that cling together while becoming crispy outside and fluffy inside.
Ingreadient
- 1 cup dried garbanzo beans or chickpeas
- 1/2 teaspoon baking soda
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 5 garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon pepper, optional
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon sesame seeds
- 1 teaspoon baking powder
- Oil for deep-fat frying
Direction
- In a large bowl, cover chickpeas with water. Stir in baking soda. Cover; let stand overnight. Drain; rinse and pat dry.
- In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until mixture is blended and the texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour.
- Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry falafel balls, a few at a time, until golden brown, about 2 minutes, turning occasionally. Drain on paper towels.
