Falafel

Yield: 24-30 patties

1 1/2 cups dried chickpeas

3/4 cup onion, diced

4 cloves garlic, minced

1 cup packed flat-leaf parsley

1/2 cup packed cilantro

1 tsp lemon zest

1 tbsp lemon juice

2 tsp ground cumin

1 1/2 tsp ground coriander

1 1/2 tsp salt

1/2 tsp pepper

1/4 tsp cayenne

1 tbsp olive oil

1. The night before, soak chickpeas. Add dried chickpeas to a large bowl filled with water. (Dried beans will triple in volume, so ensure you add plenty of water to accommodate.) Cover and let soak at room temperature for about 18 hours. Drain and rinse well.

2. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, lemon zest, lemon juice, cumin, coriander, salt, black pepper, cayenne, and olive oil. Pulse until chickpeas are finely minced and well mixed, scraping down the sides as needed. The mixture should loosely hold together when squeezed together with your fingers. If not, process a bit more.

3. Form into patties. Scoop walnut-sized portions of the chickpea mixture and use your hands to gently roll each into a smooth ball. The batter will be slightly tacky - if it's too difficult to handle, refrigerate for 10 to 15 minutes, then resume scooping.

4a. Baking: Preheat oven to 425F and line 2 baking sheets with parchment paper. Arrange falafel on prepared baking sheets and brush each olive oil. Bake until firm and golden on the outside, 20 to 25 minutes.

4b. Frying: Heat 2 cups of vegetable oil in a small pot for several minutes until it starts to bubble. Keep the heat on medium. Drop 4 falafels gently into the oil. Let cook for 2-3 minutes until crisp and browned on the outside. Place on a plate lined with paper towel and repeat.

https://thefeedfeed.com/fufuinthekitchen/falafel-pita-sandwiches https://evergreenkitchen.ca/oven-baked-falafel/