Chef John'S Falafel - cooking recipe

Ingredients
    1 cup dry garbanzo beans
    1/2 yellow onion, diced
    1/2 cup chopped fresh flat-leaf parsley
    4 cloves minced garlic
    1 tablespoon all-purpose flour, or more as needed
    2 teaspoons lemon juice
    1 1/2 teaspoons salt, or to taste
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon baking soda
    1/8 teaspoon cayenne pepper
    oil for frying
Preparation
    Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
    Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
    Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
    Divide dough into 12 portions and roll each with moistened hands into a ball.
    Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

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