- 1 cup dry garbanzo beans
- 1/2 yellow onion, diced
- 1/2 cup chopped fresh flat-leaf parsley
- 4 cloves minced garlic
- 1 tablespoon all-purpose flour, or more as needed
- 2 teaspoons lemon juice
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon baking soda
- 1/8 teaspoon cayenne pepper
- oil for frying
- Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
- Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Divide dough into 12 portions and roll each with moistened hands into a ball.
- Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
05/04/2018
recipepes.com
Chef John's Falafel, recipe
PT15M
PT1H
5
455 calories
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