Recipe by DrGaellon
Chef Michael Skibitcky brought this recipe back from Jerusalem and shared it with Jerry Eimbinder; the story appeared in my local paper. Do not try this with canned chickpeas. http://bit.ly/dkbGFj
- 1 lb dried chickpeas
- 4 -5 garlic cloves, roughly minced
- 1⁄2 bunch Italian parsley, coarsely chopped
- 1⁄2 bunch cilantro, coarsely chopped
- 1 -3 thai bird chile, depending on hot you like it
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground cumin seeds (not toasted)
- 2 teaspoons freshly ground coriander seeds (not toasted)
- 1⁄8 teaspoon baking soda
Directions See How It's Made
- Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
- Drain chickpeas and combine them with all other ingredients in a food processor; grind until almost smooth. Form into balls or patties no more than 1/2" thick; each should be about 1/2 ounce.
- To fry, heat 2" canola oil or sunflower oil to 350F in a deep heavy skillet. Using a slotted spoon or spider, lower falafel balls carefully into hot oil. Cook about 2 minutes on each side, until brown and crispy. Drain on paper towels.
- To bake, preheat oven to 375°F Line a baking sheet with Silpat or parchment and brush with olive oil. Arrange falafel balls and bake about 6 minutes, turning once.
- Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.