Falafel
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Ingredients
- 2 cups dried chickpeas
- 1⁄2 teaspoon baking soda
- 1 cup fresh parsley leaves
- 3⁄4 cup fresh cilantro leaves
- 1⁄2 cup fresh dill
- 1 small onion, quartered
- 7-8 garlic cloves, peeled
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 2 tablespoons toasted sesame seeds
- Kosher salt, to taste
Instructions
- 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.
- 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.
- 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.
Notes
Recipe makes enough mixture for about 24 falafel.