Makes 24 falafel balls.
There are 1.5-2 days of soaking and refrigerating, so allow extra time for this recipe.
Ingredients:
1.5 cup dry chickpeas
1.5 cup fresh Italian parsley
1 yellow onion, rough chopped
2 T crushed garlic
2 T coriander
2 T cumin
2 tsp baking soda
1 tsp kosher salt
1 t hot paprika
high heat vegetable oil for deep frying
Salad options: kale, tomato, dill pickle, pickled red onion, avocado, roasted pumpkin seeds, tahini sauce, and vegan feta cheese.
Instructions:
- Cover dry chickpeas in cold water and let soak, covered, on the counter for 24 hours. They will swell more than double their size, so ensure there’s enough water to compensate for the dry beans swelling and still be fully covered in water.
- Strain the soaked beans, letting them drain well, and pat dry with a towel for extra dryness, so frying is easier.
- Place soaked chickpeas, along with the onion, garlic, parsley, salt, spices, and baking soda, in a food processor and pulse repeatedly, scraping down sides, until it is well blended but still coarse like sand, but not smooth. Place falafel dough in the fridge for another 12-24 hours.
- Fill deep fryer with oil to max line and preheat to 375 degrees F.
- Using an ice cream scoop, form 24 round golf ball-size patties in your hands compressing tightly until water squeezes out a little to bind them, and arrange on wax paper.
- Place them carefully in the hot oil, although fragile, they will hold together just fine. Fry for about 4 minutes until a deeply golden crust forms. Set aside on a sheet of paper towel to soak up any excess oil. Cook in batches, not overcrowding.
- Serve on a bed of kale salad or in a warm corn tortilla wrap with slices of dill pickles, diced tomato, avocado, feta cheese, pickled red onions, and a drizzle of tahini sauce.
Plum Hill 