Falafel
PDF
- Yield
- 4 servings
- Prep
- 12:15:00
- Cuisine
- Middle Eastern
- Filed Under
- Main Dishes
- Place dried chickpeas and baking soda in a large bowl. Cover with cold water by at least 2 inches and soak overnight (12–24 hours). Drain well and pat dry with paper towels before using.
| 2 cup |
Chickpeas |
| 1⁄2 tsp |
Baking Soda |
- In the bowl of a food processor, combine soaked chickpeas, parsley, cilantro, dill, onion, garlic, black pepper, cumin, coriander, and cayenne. Process until mixture is finely ground and well combined, scraping down sides as needed.
| 1 cup |
Parsley |
| 3⁄4 cup |
Cilantro |
| 1⁄2 cup |
Dill |
| 1⁄2 each |
Onion |
| 7–8 each |
Garlic |
| 1 tbsp |
Black Pepper |
| 1 tbsp |
Ground Cumin |
| 1 tbsp |
Ground Coriander |
| 1 tsp |
Cayenne Pepper |
- Transfer mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
- Just before frying, stir in baking powder and sesame seeds. Season generously with salt to taste.
| 1 tsp |
Baking Powder |
| 2 tbsp |
Sesame Seeds |
|
Kosher Salt |
