Ingredients for - Homemade Falafel
How to cook deliciously - Homemade Falafel
1. Stage
Pour chickpeas into a large bowl and add cold water to cover by at least 2". Cover and refrigerate overnight.
2. Stage
Drain chickpeas well, pat dry, and transfer to a food processor. Pulse until chickpeas are halfway broken down. Add onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin and continue to pulse until finely chopped but not pasty. Sprinkle flour over and pulse just until combined.
3. Stage
Using a 1-ounce cookie scoop or 2 spoons, portion chickpea mixture into 1" balls (about 2 tablespoons each). Using clean hands, roll each ball, tossing between both hands and lightly squeezing to compress, until smooth and compact (mixture will feel wet). Arrange balls on a clean plate or parchment-lined baking sheet.
4. Stage
Into a large heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over high heat until thermometer registers 350°. Set a wire rack in a large baking sheet. Working 6 to 7 at a time, gently lower falafel into oil and fry, adjusting heat as needed, until deeply browned on all sides, 2 to 3 minutes.
5. Stage
Remove from oil with a slotted spoon and transfer to prepared rack to cool. Serve warm with tahini sauce alongside.
