Herb Falafel
Lots of cilantro and parsley, fried crisp.
Ingredients
- 8 oz Chickpeas, dried
- ½, coarsely chopped Onion
- 1 clove Garlic
- ¾ cup chopped, tender stems too Cilantro
- ½ cup chopped, tender stems too Parsley
- 3 tbsp All-purpose flour
- 2½ tsp kosher (or 1¼ tsp table salt) Salt
- 1 tsp Baking powder
- 1 tsp ground Cardamom
- ½ tsp ground Cumin
- about 8 cups, for frying Vegetable oil
- to serve Fogato roasted red pepper spread (optional)
- to serve Fogato herby white bean dip (optional)
Steps
- Soak the chickpeas in plenty of water overnight, then drain.
- Pulse the chickpeas in a food processor until they look like finely chopped nuts, a little uneven. Tip into a big bowl.
- Pulse the onion, garlic, cilantro and parsley until coarsely chopped. Mix into the chickpeas with the flour, salt, baking powder, cardamom and cumin.
- Roll into ping-pong-size balls.
- Heat 3 inches of oil in a heavy pot to 330°F on a deep-fry thermometer.
- Take a strainer or a slotted spoon, lower the falafel into the oil and fry in batches, turning, until deep brown and crisp. Lift them out with the same spoon.
- Drain on paper towels for 5 minutes before serving.
- Pair with Fogato roasted red pepper spread or Fogato herby white bean dip.
Use dried chickpeas, not canned, or they fall apart. The mix keeps 2 days in the fridge; formed balls freeze 3 months (fry from frozen, 1–2 minutes longer). Cooked falafel keeps 3 days; reheat at 350°F for about 10 minutes. Never leave hot oil alone. Adapted from Bon Appétit. No time to soak? Fogato falafel dough is this mix, ready to roll.
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