Falafel

Ingredientes

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas) • ½ tsp baking soda

• 1 cup fresh parsley leaves, stems removed • ¾ cup fresh cilantro leaves, stems removed • ½ cup fresh dill, stems removed • 1 small onion, quartered • 7-8 garlic cloves, peeled • Salt to taste • 1 tbsp ground black pepper • 1 tbsp ground cumin • 1 tbsp ground coriander • 1 tsp cayenne pepper, optional • 1 tsp baking powder • 2 tbsp toasted sesame seeds • Oil for frying

Falafel Sauce • Tahini Sauce

Fixings for falafel sandwich (optional)

• Pita pockets • English cucumbers, chopped or diced • Tomatoes, chopped or diced • Baby Arugula • Pickles

Instruções

• (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 (½ 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.

• 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!

Notas

*This post first appeared on The Mediterranean Dish in 2015 and has been recently updated