Fresh Falafel

Homemade falafel is awesome! I've always wanted to try it, but I never got around to soaking chickpeas overnight. (Canned chickpeas don't work - too soft.) As long as you have the forsite to start this a day in advance, and prep at least an hour before you want to eat them, it's not very difficult. They are crispy on the outside and fluffy and flavorful on the inside and they're great in a pita or on top of a salad. They also freeze really well, so next time I'm doubling the recipe and freezing half. I used Ottolenghi's recipe as a starting point.

Feel free to boost the onion, garlic, herbs and spices if you want a stronger flavor.

Makes about 14 falafels

Ingredients:

1/2 lb dried chickpeas (half of a Goya bag)

1/2 small yellow onion, roughly chopped

1/3 cup cilantro

1 clove garlic, peeled

zest of 1/2 a lemon

1/4 tsp cayenne

1/2 tsp cumin

1/4 to 1/2 tsp coriander

1/2 tsp baking powder

1 1/2 tbsp flour

3/4 tsp salt

oil

sesame seeds

Directions:

Rinse dried chickpeas and cover with enough water to have a few inches of water above the chickpeas. Let sit 12-24 hours. They should double in size. Drain.

In either a Cuisinart or a meat grinder (apparently meat grinder makes a better consistency, but food processor is fine, too) grind or pulse the chickpeas, onion, cilantro, zest, and garlic. Mix together, then mix in the spices, flour, baking soda, and salt. Season to taste with more spices and salt. Let sit for at least an hour, covered, in the fridge so the flavors can meld together. 

Heat about 1 1/2-2 inches of oil in a sauce pan with a thermometer. Heat the oil to 350.

With damp hands, form the mixture into balls then roll in sesame seeds. (You can leave this step out if you want, but they have a great added crunch and flavor.)

Just a few balls at a time, cook the falafel for about two minutes per side, keeping an eye on the temperature. Drain them on a paper towel-lined plate and sprinkle with a little salt immediately when they come out.

They should get dark brown on the outside and if you cut into it they should be cooked and warmed through (and they'll taste delicious!). 

We had them two ways. The first night, I warmed up pita pockets, spread the inside with hummus, then stuffed in a little salad (mix of lettuce and thinly sliced onions with red wine vinegar, olive oil, and salt), some tomato slices, and lots of falafel. The second night, I made a Greek salad (lettuce, onion, cucumber, green pepper, tomatoes, and capers with red wine vinegar, salt, and olive oil) and topped it with hot falafel and drizzled with some hummus that I watered down with water and lemon juice and added extra cayenne and cumin and paprika for more of a kick. Both versions were awesome.

If you're freezing the falafel, put them in the freezer on a baking sheet until they are frozen solid. Then pop them off and into a ziploc bag. Fry as normal but add about a minute.