Falafel

Directions

1. 1
   Drain the chickpeas and transfer to a large pot.
2. 2
   Cover with cold water and bring to a boil over moderately high heat.
3. 3
   Reduce the heat to moderately low and simmer until tender, about 1 hour.
4. 4
   Drain the chickpeas and spread them out on a rimmed baking sheet; let cool to room temperature for 20 minutes.
5. 5
   In a large bowl, combine the cooled chickpeas with the onions, parsley, flour, garlic, coriander and cumin.
6. 6
   Transfer to a food processor and pulse until finely chopped but not pureed, about 2 minutes.
7. 7
   Scrape the falafel mixture into the large bowl and season with salt and pepper.
8. 8
   Shape the falafel mixture into twenty-four 3-tablespoon-size balls.
9. 9
   Flatten into 1 1/2-inch rounds, about 3/4 inch thick.
10. 10
    Transfer the falafel to a rimmed baking sheet.
11. 11
    In a medium saucepan, heat 2 inches of oil to 375 over moderately high heat.
12. 12
    Fry the falafel in batches until golden brown and cooked through, about 3 minutes per batch.
13. 13
    Drain on a wire rack lined with paper towels.
14. 14
    Season with salt.
15. 15
    Serve the falafel warm as a sandwich with lettuce, tomato, red onion, tahini, zhoug, Israeli pickles and pita.