Serves 20
720 min
King of Falafel & Shawarma's Falafel
Recipe GLPR899a657a960598
Crispy, golden falafel fritters made from soaked dried chickpeas blended with aromatic spices, fresh herbs, and baking soda for extra lightness. Deep-fried until the exterior is crunchy and the interior remains tender. A beloved Middle Eastern street food classic.
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Ingredients
1 cup dried chickpeas (garbanzo beans)
1/2 medium onion, quartered
1 clove garlic, peeled
3 sprigs fresh parsley
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon red hot pepper flakes
1 teaspoon salt
1 teaspoon baking soda
3 cups vegetable oil for deep frying
Directions
Rinse the dried chickpeas thoroughly under cold water. Place them in a large bowl and cover generously with cold water. Soak for at least 8 hours, or overnight. The chickpeas should double in size and be soft to the bite but still hold their shape.
Drain the soaked chickpeas completely and transfer to the bowl of a food processor.
Add the quartered onion, peeled garlic clove, and fresh parsley sprigs to the food processor with the chickpeas.
Pulse the mixture until it resembles coarse breadcrumbs or wet sand. The texture should be granular with no large chunks remaining, but do not over-process into a smooth paste.
Transfer the chickpea mixture to a large mixing bowl.
Add the turmeric, paprika, ground cumin, ground coriander, ground cardamom, ground nutmeg, red pepper flakes, salt, and baking soda to the chickpea mixture.
Mix all ingredients together thoroughly until evenly combined. The baking soda will help the falafel become light and fluffy. Let the mixture rest for 15 minutes to allow the flavors to meld.
Heat the vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F (175°C). Monitor the temperature with a food thermometer to ensure consistent cooking.
Using an ice cream scoop, melon baller, or falafel scoop, form the mixture into uniform balls or patties. Wet your hands lightly with cold water if the mixture becomes sticky during shaping.
Carefully place the shaped falafel into the hot oil in small batches, being careful not to overcrowd the pan. Fry for approximately 3 to 4 minutes, turning once halfway through cooking, until the exterior is deep golden brown and crispy.
Using a slotted spoon, remove the cooked falafel from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve the warm falafel immediately with tahini sauce, hummus, or fresh pita bread. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
