How To Make Falafel Food

HOW TO MAKE FALAFEL

Steps:

• (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.
• 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.
• 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.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• 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.
• 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.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• 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!

FALAFEL

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

HOW TO MAKE FALAFEL

Steps:

• Once well incorporated transfer to a mixing bowl and stir in flour 1 Tbsp. at a time until the mixture is thick enough to handle - about 3-4 Tbsp.
• Taste and adjust seasonings as needed. Shape falafels.
• Prepare a large skillet over medium to medium-high heat. Add enough oil to more than cover the bottom of the pan. You want enough oil for cooking, turning and cooking some more until a golden brown crust forms on the outside of your Falafel. Remember to turn during cooking so they are evenly done.
• Comfortably fit as many Falafels in the pan at a time to cook.
• Check at the 1-2 minute mark to ensure they're not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown - about 3-4 minutes.
• Cook until the underside is golden brown as well.
• Serve immediately with hummus and paprika, or inside a pita or sandwich with garlic sauce, hummus, or fresh vegetables. Imagine it and you will love it!
• Falafels will store in the fridge, layered with parchment or wax paper in an airtight container for several days. Freeze if you want them to keep longer.