Traditional Falafel

Name: Traditional Falafel
Ingredients: 1 cup dried chickpeas, rinsed and sorted; 1/2 tsp. plus 13 tsp. baking soda, divided; 1 small leek, white and light green part cut into 4 or 5 pieces; 1 cup fresh parsley leaves; 3 cloves garlic, peeled; 1 Tbs. lemon juice; 1 tsp. ground cumin; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 34 drops hot sauce, optional; 2 cups canola oil

11 ingredients

15 steps

Ingredients

1 cup dried chickpeas, rinsed and sorted
1/2 tsp. plus 13 tsp. baking soda, divided
1 small leek, white and light green part cut into 4 or 5 pieces
1 cup fresh parsley leaves
3 cloves garlic, peeled
1 Tbs. lemon juice
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
34 drops hot sauce, optional
2 cups canola oil

Directions

1

Place chickpeas and 1/2 tsp.
2

baking soda in large bowl, and cover with 3 to 4 cups water.
3

Soak chickpeas 24 hours.
4

Drain.
5

Place chickpeas, remaining 1/3 tsp.
6

baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor.
7

Process 30 seconds to 1 minute, or until chunky paste forms.
8

Shape 1 Tbs.
9

chickpea mixture into compact ball, pressing out any excess moisture, and place on plate.
10

Repeat with remaining mixture.
11

Heat oil to 350F in large skillet over medium heat.
12

Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms.
13

Roll, and cook 1 to 2 minutes more, or until golden brown all over.
14

Transfer to paper-towel-lined plate to drain.
15

Repeat with remaining falafel balls.