Falafel
8 oz dry chickpeas (about 1 1/3c), soaked 24 hrs. (=2 1/4 c. soaked volume) pinch or two of baking soda & salt in soaking water
1/2 onion, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 lemon, juiced
1 1/2 tsp salt or to taste
1 1/2 teaspoons baking powder
1/4 cup flour
oil, for frying
1/2 onion, coarsely chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 lemon, juiced
1 1/2 tsp salt or to taste
1 1/2 teaspoons baking powder
1/4 cup flour
oil, for frying
Soak dry chickpeas for 18-24 hrs. in water, adding a pinch or two of baking soda & salt to water. Change liquid a few times. After 24 hrs, rinse, drain & spread out to dry for about 1/2-1 hour on a paper towel lined cookie sheet.
In a food processor, combine the chickpeas, onions, garlic, cumin, coriander, cayenne, parsley, cilantro, salt and lemon juice. Pulse to combine. The mixture should have visible coarse bits, but not a smooth paste. Refrigerate 30 min or longer. Just before frying, mix baking powder and flour, then add to mixture, stir to combine.Roll into ping pong size balls.
Add enough oil to a saute pan so it reaches at least 1 inch up the sides and heat it over medium-high heat to 330 degrees F. Fry in batches for about 5 minutes, drain on paper towels. Avoid overcrowding the pan.
(I used visions small pan, 2" + of coconut oil at 4.5 on back burner) Batches of 4-5.
Used onion & shallot fresh toasted spices
Serves 4, makes about 16 balls. with tahina
In a food processor, combine the chickpeas, onions, garlic, cumin, coriander, cayenne, parsley, cilantro, salt and lemon juice. Pulse to combine. The mixture should have visible coarse bits, but not a smooth paste. Refrigerate 30 min or longer. Just before frying, mix baking powder and flour, then add to mixture, stir to combine.Roll into ping pong size balls.
Add enough oil to a saute pan so it reaches at least 1 inch up the sides and heat it over medium-high heat to 330 degrees F. Fry in batches for about 5 minutes, drain on paper towels. Avoid overcrowding the pan.
(I used visions small pan, 2" + of coconut oil at 4.5 on back burner) Batches of 4-5.
Used onion & shallot fresh toasted spices
Serves 4, makes about 16 balls. with tahina