How to Make Falafel | Touchpoint Israel

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Step 1

Makes 4 to 6 servings, approximately 20 falafel balls

Step 2

Equipment

Step 3

Large mixing bowl

Step 4

Colander

Step 5

4-quart saucepan with lid

Step 6

Food processor

Step 7

12-inch cast iron skillet

Step 8

Thermometer

Step 9

Tongs

Step 10

Paper towels

Step 11

Overnight soak Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers. Drain.

Step 12

Quick soak Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove the pan from the heat, cover, and set aside for 1 hour. Drain.

Step 13

Mix Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.

Step 14

Process Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped, 10 or 12 pulses.

Step 15

Add the baking powder Sprinkle the baking powder over the mixture. Pulse the chickpeas again, scraping down the sides of the bowl as needed, until the mixture forms a ball when you squeeze it in your hand.

Step 16

Shape the falafel Scoop the falafel into 2 tablespoon-sized balls (a small ice cream scoop works well for this) and place on a parchment paper-lined baking sheet.

Step 17

Heat the oil Heat the oil in a 10-inch straight-sided skillet over medium-high heat until it reaches 350°F. (Pan-frying is typically too shallow to get an accurate temperature reading — a clip-on thermometer works well for this.)

Step 18

Fry Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.

Step 19

Serve Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce, tomatoes, feta cheese, and shredded lettuce.

Step 20

Storage Falafel can be made up to 1 day in advance, and stored in a single layer in an airtight container in the fridge.