Crispy falafel dishes are popular in Israeli restaurants. Our friends at The Nosher show us how to turn traditional falafel into a perfect weekend or party snack!
1 ½ cup dry chickpeas (soaked overnight)
½ cup fresh flat leaf parsley leaves
½ cup fresh cilantro leaves
½ cup fresh mint leaves
½ cup scallions, sliced (white and light green parts only)
2 tsp garlic, minced
2 tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
3 cups vegetable oil (I used grapeseed oil) for frying
The night before, soak the dry chickpeas in a bowl with at least 3 inches of water covering them.
When you are ready to start making the falafel, drain the chickpeas from the water and ensure they are very dry. (salad spinner or clean kitchen towels work great)
Pulse them in the food processor with the herbs, scallions, garlic and seasoning and pulse until they all start to bind. At this point, I recommend frying a piece of the mixture – just to make sure the seasoning is on point (otherwise, you cannot go back and fix the whole batch).
Allow them to sit in the refrigerator for approximately 15 minutes to allow the starches come out (this will help you form them easier).
Begin to heat your oil on low heat while you form the balls. You can measure them (approximately a Tbsp) or eyeball them, as long as they are approximately the same size, so the cook evenly.
Shallow fry them in the oil and flip them when you see the bottoms start to turn golden brown.
When they all golden brown on all sides, drain them onto paper towels and season with salt. Serve immediately.