Popular Recipes: Authentic Falafels

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Authentic Falafels

"These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes."

Ingredients :

• 1 cup dried chickpeas
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 1 1/3 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red chili powder
• 1/2 teaspoon white sugar
• 1/4 teaspoon ground turmeric
• 1 pinch asafoetida powder
• 1 quart vegetable oil for frying, or as needed

Instructions :

Prep : 30M	Cook : 6M	Ready in : 9H40M

• Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
• Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
• Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
• Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
• Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
• Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
• Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
• Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

Notes :

• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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