Falafel

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  2 cup or 400g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Parsley

  Raw

  1 cup or 60g

• Fresh cilantro

  Coriander leaves, raw

  ¾ cup or 12g

• Dill

  Fresh

  ½ cup sprigs or 4g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  7 cloves, minced or 21g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Avocado oil

  100g

• Tahini

  Dips and Spreads - Wegmans

  100g

• Pita

  Trader Joe's

  1 pita or 57g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Arugula

  Raw

  100g

• Pickles

  Cucumber, sour

  1 medium or 65g

Directions

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
5. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
9. Recipe by: Suzy Karadsheh (source: https://www.themediterraneandish.com/how-to-make-falafel/?utm_source=whisk&utm_medium=webapp&utm_campaign=how_to_make_falafel)

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