Falafel

Oven version: brush with oil, bake at 400°F ~20 min, flipping once — drier but works.)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain the 1 cup dried chickpeas, soaked overnight (not canned) very well and pat them completely dry with a towel. Any excess water makes the mixture too wet to hold together in the oil.

Step 2

Add the 1 cup dried chickpeas, soaked overnight (not canned), 1/2 medium onion, roughly chopped, 4 garlic cloves, 1/2 cup chopped parsley, 1 tsp ground cumin, 1 tsp ground coriander, 3/4 tsp kosher salt, and 1/4 tsp black pepper to a food processor. Pulse until it looks like coarse, damp sand that holds together when pressed — stop before it turns into a smooth paste.

Step 3

Transfer to a bowl and chill in the fridge. Resting firms up the mixture so the falafel hold their shape when they hit the oil.

Step 4

Stir the 1/2 tsp baking soda into the chilled mixture — this is what makes the inside light instead of dense. Form into small balls or patties about 1½ inches wide, pressing firmly so they hold together.

Step 5

Heat the 3 cup neutral oil, for frying in a deep pot to 350°F (175°C), about 2 inches deep. No thermometer? A pinch of the mixture should sizzle steadily the moment it hits the oil.

Step 6

Fry the falafel in batches until deep golden brown and crisp, turning as needed. Don't crowd the pot — too many at once drops the oil temperature. Drain on paper towels.