Falafel
 Learn the secret to perfect, crispy falafel with my simple recipe—no deep-frying required! The crucial ingredient? Dried chickpeas; canned chickpeas simply won’t cut it for truly authentic falafel. Ingredients 2 cups dried chickpeas, rinsed and picked over 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped ¼ cup chopped fresh parsley leaves ¼ cup chopped fresh cilantro leaves 4 cloves garlic, coarsely chopped 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon cumin ¼ teaspoon cinnamon Vegetable oil, for frying 2 cups dried chickpeas, rinsed and picked over 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped ¼ cup chopped fresh parsley leaves ¼ cup chopped fresh cilantro leaves 4 cloves garlic, coarsely chopped 2 teaspoons salt 1 teaspoon ground black pepper ½ teaspoon cumin ¼ teaspoon cinnamon Vegetable oil, for frying Instructions Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour. Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking. Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties. Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce. Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying. Soak the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. For a quicker option, use the quick-soak method: place the beans in a pot, cover with water by about 3 inches, bring to a rolling boil for 5 minutes, then remove from heat and let stand for 1 hour. Prepare the Mixture: Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon. Process until the chickpeas are very finely minced, scraping down the sides of the bowl as necessary, a few minutes. The consistency should well-moistened and able to bind together. If the mixture doesn't hold together easily when shaping into patties or seems too crumbly, continue processing until it binds properly. This step is crucial for ensuring the falafel doesn’t fall apart during cooking. Form the falafel: Using heaping tablespoonfuls, form the mixture into patties about ½ inch thick and 1½ inches wide. The mixture should be compact and able to hold together well when shaped. If it feels too crumbly, process it a bit more. If the mixture sticks to your hands, moisten your hands with a bit of water to help shape the patties. Cook the falafel: Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 4 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce. Make-Ahead/Freezing Instructions: You can prepare the mixture and form the patties up to a day in advance. Store the uncooked patties on a baking sheet lined with parchment paper in the refrigerator. When you're ready to cook, fry them directly from the fridge. The uncooked falafel can also be frozen. After forming the patties, place them on a baking sheet and freeze them until solid. Then transfer the frozen patties to a freezer bag or airtight container. They can be stored in the freezer for up to three months. When ready to cook, you can fry them directly from frozen; just allow a little extra time to cook through. Leftover falafel can be stored in an airtight container in the refrigerator for up to three days. To reheat, bake them in the oven at 325°F for 10 to 15 minutes, or until warmed through. Falafel can also be frozen after cooking; place them on a baking sheet to freeze individually, then transfer to a freezer bag or container. Reheat directly from frozen in the oven. Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying. Nutrition Information Powered by Per serving (12 servings) Serving size: 2 falafel Calories: 153 Fat: 4 g Saturated fat: 0 g Carbohydrates: 22 g Sugar: 4 g Fiber: 4 g Protein: 7 g Sodium: 111 mg Cholesterol: 0 mg Per serving (12 servings) Serving size: 2 falafel Calories: 153 Fat: 4 g Saturated fat: 0 g Carbohydrates: 22 g Sugar: 4 g Fiber: 4 g Protein: 7 g Sodium: 111 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.