Traditional Middle Eastern classic (Print Version)

# Ingredients:

→ Falafel Base

01 - 2 cups dried chickpeas (do NOT use canned or cooked chickpeas)
02 - 1/2 teaspoon baking soda
03 - 1 cup fresh parsley leaves, stems removed
04 - 3/4 cup fresh cilantro leaves, stems removed
05 - 1/2 cup fresh dill, stems removed
06 - 1 small onion, quartered
07 - 7-8 garlic cloves, peeled

→ Seasonings

08 - Salt to taste
09 - 1 tablespoon ground black pepper
10 - 1 tablespoon ground cumin
11 - 1 tablespoon ground coriander
12 - 1 teaspoon cayenne pepper (optional)
13 - 1 teaspoon baking powder
14 - 2 tablespoons toasted sesame seeds

→ For Cooking

15 - Oil for frying

→ For Serving (Optional)

16 - Tahini sauce
17 - Pita pockets
18 - English cucumbers, chopped or diced
19 - Tomatoes, chopped or diced
20 - Baby arugula
21 - Pickles

# Instructions:

01 - One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
02 - Add the soaked chickpeas, fresh herbs (parsley, cilantro, and dill), quartered onion, peeled garlic cloves, salt, black pepper, cumin, coriander, and cayenne pepper (if using) to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until everything is well combined, forming the falafel mixture.
03 - Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight until ready to cook.
04 - Just before frying, add the baking powder and toasted sesame seeds to the falafel mixture and stir with a spoon to combine thoroughly.
05 - With wet hands, scoop tablespoonfuls of the falafel mixture and form into patties about 1/2 inch thick each. Having wet hands helps prevent the mixture from sticking as you shape the patties.
06 - Fill a medium saucepan with oil to a depth of 3 inches. Heat the oil on medium-high until it bubbles softly (375°F). Carefully drop the falafel patties in the oil and fry for about 3 to 5 minutes until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan; fry them in batches if necessary.
07 - Place the fried falafel patties in a colander or on a plate lined with paper towels to drain excess oil. Serve hot alongside small plates or assemble in pita bread with tahini sauce, arugula, tomatoes, and cucumbers.

# Notes:

01 - You must use dried chickpeas for this recipe, not canned or pre-cooked chickpeas, for authentic texture.
02 - For baked falafel: Bake patties in a 350°F oven for 15-20 minutes, turning them over halfway through. Use a lightly oiled sheet pan and brush patties with olive oil before baking.
03 - To make ahead and freeze: Prepare the falafel mixture, form into patties, and freeze on a parchment-lined baking sheet. Once hardened, transfer to a freezer bag. They'll keep well for about a month and can be cooked from frozen.
04 - If your falafel mixture isn't holding together well, you can add 1 to 1½ tablespoons of flour or 1 egg, though the authentic recipe doesn't require either.

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