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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 12 |
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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. Ingredients:
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:
1. Cover chickpeas with 3 times their volume of water; place them in the refrigerator over night.
2. 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.
3. 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.
4. 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.
5. Serve 3 pieces per portion. Place into a pita and serve with shredded lettuce, diced tomato and cucumber, and tahini sauce.
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