Falafel

Falafel is a delightful Middle Eastern dish consisting of savory fried chickpea balls or patties generously seasoned with herbs and warm spices. The best falafel has a moist and light interior with a well-browned, crisp crust. In this recipe, we reveal the secrets to achieving the perfect falafel texture and flavor. By soaking dried chickpeas in a saltwater solution overnight, we create a soft texture that results in a delightful falafel. Ground with fresh herbs, garlic, cumin, and cinnamon, these falafel patties are bursting with aromatic flavors. Served with a simple creamy tahini sauce, these falafels make a delightful meal in a sandwich or a flavorful appetizer.

MAKES 20 TO 25 FALAFEL, SERVES 4

INGREDIENTS:

• Salt and pepper
• 1 cup dried chickpeas, picked over and rinsed
• 5 scallions, chopped coarse
• ½ cup fresh parsley leaves
• ½ cup fresh cilantro leaves
• 3 garlic cloves, minced
• ¼ teaspoon ground cumin
• ⅛ teaspoon ground cinnamon
• 2 cups vegetable oil
• 1 recipe Tahini Sauce

INSTRUCTIONS:

1. SOAK AND PREPARE THE CHICKPEAS: Dissolve 1½ tablespoons of salt in 2 quarts of cold water in a large container. Add the dried chickpeas and soak them at room temperature for at least 8 hours or up to 24 hours. Drain and rinse the chickpeas well.
2. PROCESS THE FALAFEL MIXTURE: In a food processor, combine the soaked chickpeas, scallions, parsley, cilantro, garlic, cumin, cinnamon, ½ teaspoon of salt, and ½ teaspoon of pepper. Process the mixture until smooth, about 1 minute, scraping down the sides of the bowl as needed.
3. SHAPE THE FALAFEL PATTIES: Form the falafel mixture into 1 tablespoon-size disks, approximately ½ inch thick and 1 inch wide. Place the falafel patties on a parchment paper-lined baking sheet. The falafel can be refrigerated for up to 2 hours if needed.
4. FRY THE FALAFEL: Heat the vegetable oil in a 12-inch skillet over medium-high heat until it reaches 375 degrees Fahrenheit. Fry half of the falafel at a time, flipping them halfway through cooking, until deep brown, about 5 minutes. Keep the cooked falafel warm in the oven at 200 degrees Fahrenheit on a wire rack set in a rimmed baking sheet. Repeat the frying process with the remaining falafel.
5. SERVE AND ENJOY: Serve the falafel with the Tahini Sauce and enjoy this delightful Middle Eastern treat. Serve the falafel in lavash or pita bread with lettuce, pickled vegetables, chopped tomatoes, or cucumbers, or serve them as appetizers with the tahini sauce as a dip.

TIPS:

• Soak the Chickpeas Overnight: To achieve the right texture for falafel, soak the dried chickpeas in a saltwater solution for at least 8 hours or up to 24 hours. This process softens the chickpeas and ensures a moist and tender interior.
• Use Fresh Herbs and Spices: For the best flavor, use fresh herbs like parsley, cilantro, and scallions, along with minced garlic, ground cumin, and cinnamon. These aromatic ingredients elevate the taste of the falafel.
• Shape the Falafel Patties: Form the chickpea mixture into small, 1 tablespoon-size disks, about ½ inch thick and 1 inch wide. This size ensures a perfect ratio of crispy crust to tender interior.
• Maintain Proper Frying Temperature: When frying the falafel, maintain the oil temperature at 375 degrees Fahrenheit. This helps achieve a crisp and golden-brown crust while cooking the interior thoroughly.