- 2 C. Dried Chickpeas
- ½ tsp. Baking Soda
- 1 C. Fresh Parsley, Stems Removed
- ¾ C. Fresh Cilantro, Stems Removed
- 1 Tbsp. Dill Weed Leaf
- 1 Onion, Quartered
- 7-8 Garlic Cloves, Peeled
- ½ tsp. Sea Salt, Fine
- 1 Tbsp. Black Pepper, Fine Ground
- 1 tsp. Red Pepper Chile, Crushed (optional)
- 1 Tbsp. Cumin, Ground
- 1 Tbsp. Coriander, Ground
- 1 tsp. Baking Powder
- 2 Tbsp. Sesame Seeds, Hulled White, Toasted
- Oil for Frying
- A day in advance, begin soaking your chickpeas. They should soak overnight, up to 24 hours. To soak, place the dried chickpeas in a medium bowl and add enough water to completely cover them by 1-2 inches. Stir in baking soda. You’ll be tempted to skip this step and crack open and drain a few cans of chickpeas instead. Doing so will affect the texture of the mixture. We strongly prefer using dried chickpeas soaked overnight.
- When ready to prepare, thoroughly drain chickpeas and add them and the garlic, onion, herbs, and spices to the bowl of a food processor. Pulse 20-30 seconds at a time until the mixture is fully combined and there are not longer large pieces remaining.
- Transfer to a bowl, cover tightly and refrigerate for at least an hour.
- Prepare to fry your falafel. Heat a medium saucepan with about three inches of oil (we used canola) to approximately 375 degrees Fahrenheit. On our gas range, that was medium-high heat. We used a heat-safe candy thermometer to measure the temperature. If you don’t have one, watch for the oil to begin bubbling slightly before beginning to fry your falafel.
- Remove the falafel mixture from the refrigerator. Stir in toasted sesame seeds and baking powder.
- Using a hefty tablespoon of the mixture, form into patties approximately 1/2 inch thick. It’s easier with wet hands. Carefully place in the oil to fry, and fry until golden brown and warmed through (3-5 minutes).
- Serve while warm in a pita bread with arugula, tomatoes, cucumbers and hummus or tahini sauce.
Recipe adapted from The Mediterranean Dish (www.themediterraneandish.com).