These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce.
Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)
Chickpeas can be soaked up to 24 hours.
Recipe information
Yield
Makes 6 main-course servings
Ingredients
Special Equipment
Preparation
Step 1
Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.
Step 2
Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes. Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
Step 3
Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly). Make more patties in same manner, arranging them in 1 layer on wax paper.
Step 4
Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.
