Falafel

Name: Falafel
Ingredients: 3 cups dried chickpeas; 1/2 cup bulgur; 3 medium yellow onions, roughly chopped; 3 cloves garlic, peeled; 2 tablespoons whole cumin seed; 2 tablespoons whole coriander seed; 1 tablespoon kosher salt; 2 tablespoons finely chopped mint; 2 tablespoons finely chopped cilantro; 2 tablespoons finely chopped parsley; 2 tablespoons white sesame seeds; 1 teaspoon baking soda; 1 to 2 quarts canola oil

13 ingredients

14 steps

Ingredients

3 cups dried chickpeas
1/2 cup bulgur
3 medium yellow onions, roughly chopped
3 cloves garlic, peeled
2 tablespoons whole cumin seed
2 tablespoons whole coriander seed
1 tablespoon kosher salt
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped parsley
2 tablespoons white sesame seeds
1 teaspoon baking soda
1 to 2 quarts canola oil

Directions

1

Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches.
2

Cover and soak overnight.
3

Drain well and grind through the small dye of a meat grinder into a large bowl.
4

Grind the onions and garlic through the meat grinder into the bowl.
5

In a small skillet over medium heat, toast the cumin and coriander until fragrant.
6

Transfer to a spice grinder and grind into a powder.
7

Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds.
8

Stir to combine.
9

Mix in the baking soda and let stand for 30 minutes.
10

Season to taste with salt.
11

Heat a medium pot filled 2 inches with canola oil to 350 degrees.
12

Using your hands, shape the chickpea mixture into 2-inch balls.
13

Fry in batches for 3 minutes or until dark brown and cooked through.
14

Serve with hummus, raita and pita bread.