With a crispy outer texture and light and airy center, this is the perfect recipe for classic falafel. Plus, check out our cookbook review of, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair!
My falafel recipe is a tribute to the best falafel I’ve had in Damascus – crisp outside, pillow-y inside, and of course full of flavor. If you don’t have a falafel mold, don’t worry if this is your first time shaping it; before long you’ll have perfect little fritters, and even if you don’t, they will still taste fantastic.”– Faith Gorsky, Author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair
- 1 cup (½ lb/250 g) dried chickpeas
- 1 onion, ﬁnely diced
- 3-4 large cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon dried red pepper ﬂakes
- ¼ bunch fresh parsley leaves, minced
- ½ teaspoon baking powder
- 4-6 tablespoons all-purpose ﬂour
- Oil, for frying
- Sesame Sauce (optional, for serving)
- 1 tablespoon minced fresh parsley leaves (optional, for serving)
1. Soak the chickpeas in cold water for 12 to 24 hours; drain. After soaking, add them to a medium pot with fresh water; bring up to a boil, then turn the heat down slightly and cook until they’re easy to mash with your fingers, about 1 to 2 hours; adding more water as necessary so that they’re always immersed; drain. Pick through the beans to remove any skins you find.
2. Add the chickpeas, onion, garlic, salt, cumin, and red pepper flakes to a food processor and pulse until it forms a chunky paste (do not purée it; alternatively, this can be done by hand using a large mortar and pestle). Transfer to a large bowl and stir in the parsley. Sprinkle in the baking powder and gradually add enough flour to form a dough, being careful not to over-mix. Cover the bowl and refrigerate 1 hour.
3. Add about 3 inches (7.5 cm) of oil to a medium saucepan; heat the oil to between 350 to 375°F (175 to 190°C). As the oil heats, shape the fritters with a Falafel mold or with 2 spoons, gently scraping them against each other to form oblong shaped falafels.
4. Fry the Falafel in batches so the pan doesn’t get overcrowded. Fry each batch until golden brown outside and fully cooked inside, about 4 to 6 minutes, and then transfer to a paper towel-lined plate to drain any excess oil. Repeat this process until all the batter is fried.
5. Serve immediately, with a drizzle of Sesame Sauce and a sprinkle of parsley on top, if using.
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission
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