Ingredients : 1 425g can of chickpeas (rinsed, drained and patted dry) 15 g chopped fresh parsley (or cilantro) 4 cloves of garlic, minced 2 medium shallots (chopped // 2 shallots yield ~ 3/4 cup or 65g // or white onion) 17 g raw sesame seeds (or finely chopped nuts) 1 1/2 teaspoons cumin 1/4 teaspoon sea salt and black pepper (more to taste) 1 healthy pinch of cardamom and coriander (optional) 24-31g all-purpose flour (or sub-oat flour or gluten-free blend with varying results) 45-60 ml of peanut oil for cooking (or substitute any neutral oil with a high smoke point) Panko breadcrumbs for coating (optional)
Preparation : Add the chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and blend/pulse to combine, scraping down the sides as needed until well combined. You'll end up with a crumbly dough, not a paste. Add flour 1 tablespoon (~8 g) at a time and pulse/mix to combine until no longer wet and you can shape the dough into a ball without it sticking to your hands. Use 4 tablespoons. Taste and adjust seasonings as needed. Transfer to a mixing bowl, cover, and refrigerate for 1-2 hours to firm up. If you're in a hurry, you can chill them in the freezer for 45 minutes or skip this step, but they'll be a little more fragile when cooked. Once cooled, scoop out rounded tablespoon amounts (~30g weight // I used this tablespoon) and gently form into 11-12 small discs. OPTIONAL : Sprinkle with panko breadcrumbs and press gently to adhere, flip, and repeat. This will produce a crispier falafel, but is optional. Heat a large skillet over medium heat and add enough oil to generously coat the pan, about 2 tablespoons (30 ml). Turn to coat. NOTE: If you don't cook the whole falafel right away, freeze the uncooked falafel between layers of parchment paper and store it in a container in the freezer for up to 1 month. Then thaw and cook as directed! Once the oil is hot, add only the amount of falafel that fits perfectly in the pan at a time, approximately 5-7. Cook for a total of 4-5 minutes, flipping when the bottom is golden brown. Repeat until all the falafel are golden brown: the more golden they are, the crispier they will be. They will also firm up more once they've cooled slightly. OPTIONAL : For an even crispier falafel, bake in a 400 degree F (204 C) oven for 5-10 minutes after pan frying or in a skillet if oven safe. Serve warm with garlic dill dip or hummus, inside a pita or naan, with your desired toppings, or on top of a bed of greens. It's best when fresh, although leftovers will keep covered in the refrigerator for 4-5 days. Freeze after that to stay fresh for up to 1 month. After thawing, reheat in a 350-degree F (176 C) oven for 15 minutes or until hot.
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