Mari’s Best Falafel
Ingredients
1 heaping cup dried chickpeas
5-6 scallions, trimmed
2-4 medium garlic cloves
2 cups packed chopped cilantro, parsley and mint leaves, equal parts
1 tsp fine sea salt, plus more for serving
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/8-1/4 tsp cayenne pepper
1/4 tsp fresh ground black pepper
3/4 tsp baking powder
2-3 cups vegetable oil, for frying
Preparation
Rinse chickpeas then place into a large bowl and submerge by 4 inches of cool water. Cover and soak overnight or until the beans triple in size. Drain, rinse and pat dry or transfer to a salad spinner to spin dry.
Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper and baking powder to a food processor. Pulse mixture until finely minced but not puréed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold its shape. It will be loose and a little crumbly.
Transfer mix to a bowl and cover. Refrigerate for 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
Use a Tbsp or small cookie scoop to create 1 1/2 Tbsp portions. Gently shape into a ball and place onto a plate. Repeat until mixture is all formed. Rest falafel balls in the refrigerator for 30-60 minutes before cooking. The mix will not act like dough, but will hold its shape.
Add 3/4 inch of oil to a deep saucepan. Turn to medium-high and heat between 350 and 375° F. Fry in batches, placing falafel gently and without crowding, until they are browned on the bottom sides. Using two forks, flip falafel to brown other side, 3 1/2–4 minutes total. Transfer falafel to a paper towel-lined plate and sprinkle with salt.
