Falafel

Important Note: This recipe is a scaled-down (by half) version of one that feeds about 30 people (which is what I used for the Sunday Night Dinner). By default, this should feed about 15, and so do the math to figure out how much of what things you need for the given size. Mostly, it’s helpful to note that chickpeas get surprisingly large over night, and so when you purchase the dried chickpeas, bear in mind that they will probably feed more than you think. Furthermore, this recipe does not include the recipe for Tahini sauce, which is traditionally used as a topping.

Also, the spices listed here can be messed around with. When I last made falafel it was not as herby as I would have liked, and so these are measures in accordance with more Lebanese tastes. If you like your falafel to taste like nothing, then feel free to toy with spice amounts – particularly cinnamon and coriander, which give it most of its deep flavor.

Ingredients

½ kg dried chickpeas
½ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
1 head garlic, peeled and crushed
2 medium-sized onions, chopped
2 eggs
Lots of olive oil (for frying)

Other Ingredients – To the Taste

½ teaspoon ground cinnamon
½ teaspoon ground cumin
2 teaspoons salt
1 teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon ground, dried coriander

Instructions

Soak chickpeas in water overnight for 24 hours, making sure the pot is plenty big to accommodate the beans as they grow. Drain well. Get a large container and mix chickpeas, chopped parsley, chopped cilantro, chopped onions and spices. Use a food process to grind it to a relatively fine texture (stop every now and then to make sure the blade doesn’t get stuck too long) – don’t worry if it doesn’t seem to hold together quite yet. When this is done and all of the processed mix is in a container, mix eggs into it (to better bind it together). Mash it all together until it is consistent, then begin forming into balls and then slightly flatten them until they are around 2 inches in diameter (no more!). Try to make sure they are well-packed so they don’t fall apart when you plop them into the oil to fry.

Heat oil in a deep pan over high heat, then fry until browned, adding in the same number of patties each time. Lay to rest on a cooling rack covered with paper towels to de-oil them somewhat and let them cool.

Serve with tahini sauce with some form of pita-like bread, with cucumbers, tomatoes and olives.