Falafel

(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.

My food processor is not large enough to hold all the ingredients at once, first I add to the processor the chickpeas, onions, garlic and spices, run the food processor on low speed for up to 40 seconds at a time, you may need to stop and use a rubber spatula to get stuck chickpeas off the sides. Process until well mixed. Remove from processor and add all the herbs, after grinding them up, add them to the chickpea mixture, mix well, then return half of the mix (at a time), back to the processor so now the mixture will look much greener all the way through. Repeat with the other half.

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly (365°F.). Carefully drop the falafel patties Avoid crowding the falafel in the saucepan, I fried them 4 at a time, in batches, for 5 minutes.

I used 1 & 1/8th oz. egg shaped balls, formed by an old ice cream scooper! You can use what you have or simply a table spoon. You can even shape into patties, but remember not to make them too thin because you want the inside to be fluffy, so about ½ inch thick!
If your sprinkling with toasted (or untoasted) sesame seeds, keep an empty paper plate on the side where you can hold the falafel over and sprinkle sesame seeds over it before dropping into the hot oil, also you may want to give the seeds s light and quick press with your fingers to make sure they all don't fall off in the oil. Fry for about 5 minutes or until crispy and medium to dark brown on the outside. I only used about an inch of oil in my pan so at 2 and one half minutes I flipped the falafel for even cooking. Test one, inside it should be cooked and not wet, but fluffy, outside crispy and delicious

If your using only your hands, it helps to have wet hands as you form the patties or scoops. Another trick is if you using a scoop to coat the scoop lightly in oil before you start.

Place the fried falafel patties in a slotted tray or a plate lined with paper towels to drain the oil from the falafels.
Assemble the falafel patties in pita bread or Lavash bread with tahini or hummus or tabouli or babaganoush or simply enjoy on their own.

See my recipe for my Deluxe Falafel Wrap

Original recipe from The Mediterranean Dish