Easy Authentic Falafel Recipe (adapted from Suzy Karadsheh)

Christian made this under quarantine and it was FANTASTIC! Texture was so perfect with the dried chick peas.

Original Recipe is here. Deep thanks to Suzy Karadsheh!

INGREDIENTS

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed 
• 1/2 cup fresh dill, stems removed
• (We had neither fresh dill nor cilantro, but we did have leek sprouts, so...)
• 1 small onion, quartered
• 7–8 garlic cloves, peeled (We used 2 cloves out of deference to Karen, and made a garlic sauce to top.)
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying (or coating to bake)

INSTRUCTIONS

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
5. Preheat oven to 400.
6. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
7. Dip the patties into a dish or bowl with a few ounces olive oil in it and coat both sides. Then move to baking sheet (lined with parchment paper if you have it).
8. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
9. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
10. Bake for 10 minutes and check. Likely need to turn over each patty at this point, bake a further 10 minutes or so. Continue baking until golden brown. May need to turn patties once more.
11. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!