Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 16 2021
Falafel
Image From foodnetwork.com
Vegetable oil, for frying
8 ounces dried chickpeas, soaked overnight, drained and rinsed
3/4 cup fresh parsley leaves
1 1/2 teaspoons baking powder dissolved in 3 tablespoons water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 clove garlic, chopped
1 small onion, chopped
Kosher salt
Serving suggestions: pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges
Heat 3 inches oil in large heavy pot to 365 degrees F.
Add the drained chickpeas to a food processor. Pulse until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder and water, cumin, coriander, cayenne, garlic, onion and 2 teaspoons salt. Process continuously, stopping to scrape down the bowl once halfway through, until a homogenous paste forms, about 2 minutes.
Using a 1-ounce cookie scoop or 2 tablespoons, scoop the falafel mixture into balls and carefully drop one at a time into the hot oil in batches of nine. Fry until very deep golden brown all over, 1 1/2 to 2 minutes. Use a spider or slotted spoon to transfer the falafel to a paper towel-lined plate or wire rack-lined baking sheet to drain. Repeat the process with the remaining mixture.
Serve the warm falafel with pita bread, lettuce, tomato, tahini, hot sauce and lemon wedges.