Chef John's Falafel The Best Recipes

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Chef John's Falafel

"Unlike most of America's other favorite fast foods, falafel is rarely attempted at home, which is a shame, since it's very simple to do, and even a relative novice like me can get some very decent results. One word of warning: you do need to know you're going to have a craving for this a full day before you actually want to eat it."

Ingredients :

• 1 cup dry garbanzo beans
• 1/2 yellow onion, diced
• 1/2 cup chopped fresh flat-leaf parsley
• 4 cloves minced garlic
• 1 tablespoon all-purpose flour, or more as needed
• 2 teaspoons lemon juice
• 1 1/2 teaspoons salt, or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon baking soda
• 1/8 teaspoon cayenne pepper
• oil for frying

Instructions :

Prep : 20M	Cook : 6M	Ready in : 12H30M

• Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
• Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Divide dough into 12 portions and roll each with moistened hands into a ball.
• Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

Notes :

• Serve with Chef John's Tahini Sauce.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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