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Authentic Falafels
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
580 minutes
Overnight soaked garbanzo beans blended with Middle Eastern spices, pan-fried to golden perfection for delicious falafels.
Ingredients:
  • 1 cup dried chickpeas
  • 0.5 teaspoon baking soda
  • 1.3333333730698 tablespoons sesame seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon red chili powder
  • 0.5 teaspoon white sugar
  • 0.25 teaspoon ground turmeric
  • 1 pinch asafoetida powder
  • 1 quart vegetable oil for frying, or as needed
Instructions:
  • In a bowl, combine dried chickpeas with water, ensuring they are covered. Stir in baking soda. Soak in the refrigerator for at least 8 hours or overnight. Drain chickpeas before using.
  • Combine the soaked and drained chickpeas in a blender or food processor until smooth and creamy.
  • Blend water into chickpea paste until silky smooth, using a spatula to scrape down the sides of the blender if necessary.
  • Combine sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in a blender with chickpea paste. Blend until fully combined, then transfer the mixture to a bowl.
  • Refrigerate chickpea mixture to let flavors meld, for at least 1 hour and up to two days.
  • In a deep skillet over medium heat, heat vegetable oil to 370°F (188°C, 1 inch deep).
  • Take heaping tablespoons of the chickpea mixture and shape them into ping pong ball-sized balls.
  • Cook the balls in hot oil until they turn a beautiful golden brown, about 3 to 5 minutes per side.

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