Falafel

I only have a few tips for getting crispy-on-the-outside-but-soft-on-the-inside falafel. One, you want there to be some chunks in the falafel dough, so process the onions, garlic, herbs, and spices very finely before adding the chickpeas. Then you can pulse the mixture with the chickpeas just until the dough is mostly smooth with a few larger chickpeas pieces. Two, dry all of your ingredients off to the best of your ability before processing them. This will help the dough to stick together while it’s being fried. Three, you don’t need to fry these in 3 inches of oil to get crispy brown falafel, as the original recipe suggests. However, do make sure that the bottom of the frying pan is substantially covered. And four, the refrigeration step is optional. I’ve done it both ways, and while the falafel balls do stay together better if you refrigerate them first, if you’re starving and can’t wait the final product won’t suffer much if you just plop them in the pan as soon as they’re blended.

Falafel

• 2 c. cooked chickpeas (or canned chickpeas, drained)
• 2-4 cloves garlic
• 1/2 medium onion, quartered
• 1/2 c. loose parsley leaves
• 1/2 c. loose cilantro leaves
• 1/4 tsp red pepper flakes
• 2 tsp cumin
• 1 – 2 tsp salt
• 1 tsp baking powder
• 4 – 6 TBS flower
• vegetable oil for frying

1. Place the onions, garlic, parsley, cilantro, red pepper flakes, cumin, and salt in a food processor.  Blend until finely minced.
2. Add chickpeas, patted dry, to the food processor, and blend using short pulses, until the mixture is mostly smooth with some larger chickpea pieces.
3. Turn dough out into a bowl and stir in baking powder and flour.  You have added enough flour when the dough forms a ball without sticking to your hands.  Cover dough and refrigerate for at least 1 hour.
4. Cover bottom of large frying pan with oil and heat for 2-3 minutes over medium-high heat.  Working in batches, form small balls of dough and drop into hot oil.  Allow to fry for 3-4 minutes, then turn balls to expose fried part and continue frying.  Keep frying until you have fried most of the falafel surface.  Remove from pan and drain on paper towels.  Serve warm in a pita stuffed with lettuce, tomatoes, pickled turnips, and tzatziki.