Time: 35 min.
Complexity: easily
Quantity: 25 chickpea balls

Although falafel requires some planning and soaking, it's surprisingly easy to prepare. These spiced chickpea puree balls are deep-fried, producing a crispy exterior and tender interior. Using a deep-fry thermometer is recommended to maintain a consistent oil temperature and ensure beautifully cooked falafel. Place a few falafel balls into pita pockets, top with fresh vegetables, drizzle with tahini, hot sauce, and lemon juice, and enjoy a filling Middle Eastern dish that will keep you full for hours.

Ingredients:

• 220g dry chickpeas, soak overnight in water, then rinse
• 3/4 cup fresh parsley leaves
• 1.5 teaspoons of baking powder dissolved in 3 tablespoons of water
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 1/8 tsp cayenne pepper
• 1 clove garlic, chopped
• 1 small onion, chopped
• Vegetable oil, for frying
• Pita bread, lettuce, tomatoes, tahini, hot sauce and lemon wedges, for serving
• Special equipment: deep fat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, ground cayenne pepper, coriander, cumin, pita

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Preparation:

Step 1
• In a large, heavy-bottomed saucepan, heat 7 cm of vegetable oil to 180°C.
Step 2
• Add the chickpeas to a food processor. Process until the chickpeas begin to break down, about 30 seconds. Add the parsley, baking powder, cumin, coriander, cayenne pepper, garlic, onion, and 2 teaspoons salt. Process continuously, stopping once to scrape down the sides of the bowl, until you have a smooth paste, about 2 minutes.
Step 3
• Scoop 2 tablespoons of the falafel mixture into balls. Carefully drop one ball at a time into the hot oil. Fry in batches of nine until golden brown on all sides, 1.5 to 2 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate or a baking sheet fitted with a wire rack to drain. Repeat with the remaining mixture.
Step 4
• Serve hot falafel in pita bread with lettuce, tomatoes, tahini, hot sauce and lemon wedges.

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