fresh-herb-falafel recipe

falafel is arabic dish and its most popular in israel. you can easily find road side food stall that sell falafel.

INGREDIENTS

  • 8 ounces dried chickpeas, soaked overnight, drained
  • ½ onion, coarsely chopped
  • 1 jalapeño, coarsely chopped
  • 1 garlic clove, crushed
  • ¾ cup chopped fresh cilantro
  • ½ cup chopped fresh parsley
  • 3 tablespoons chickpea flour
  • 2½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • Vegetable oil (for frying; about 8 cups)
  • Shredded Cabbage Salad with Pomegranate and Tomatoes
  • Spiced Green Tahini Sauce
  • Warm thick pita with pockets (for serving)

Special Equipment

  • A deep-fry thermometer

RECIPE PREPARATION

  • Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  • Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
  • Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

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