King of Falafel & Shawarma's Falafel from 'New York a la Cart'

Name: King of Falafel & Shawarma's Falafel from 'New York a la Cart'
Cook time: 12 h
Total time: 12 h
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (garbanzo beans); 1/2 medium-sized onion, quartered; 1 teaspoon turmeric; 1 teaspoon paprika; 1/2 teaspoon cardamom; 1/2 teaspoon nutmeg; 1 clove garlic, peeled; 3 springs of fresh parsley; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon red hot pepper flakes or 1 whole hot chile pepper; 1 teaspoon baking soda; 3 cups vegetable oil for deep frying

Instructions

Cook:12h

I eat a lot of falafel. It can come from a cart, a restaurant, or even a deli case--I don't really discriminate. But I probably should be more picky because most of the falafel out there isn't great. So much of the falafel I find is either greasy and falling apart or dense and dry. But after making King of Falafel & Shawarma's falafel recipe in Alexandra Penfold and Siobhan Wallace's new cookbook, New York a la Cart, I may stop buying my falafel pre-made (unless of course I happen to be in Astoria and happen to stop by the Falafel King himself). These falafel are made properly, with soaked dried chickpeas and a whole party of spices. Rolled into small balls and fried for just a few minutes, they emerge crisp-tender and fragrant. They're perfect in pita sandwiches or eaten one by one, with your hands, dipped into a giant bowl of tahini.

Updated at: Thu, 13 Mar 2025 19:09:11 GMT