Deliciously easy to make, these fried meatless fritters are a staple of Middle Eastern food. They can be made in a variety of ways, and this recipe, with chickpeas, has proven to be one that my family requests frequently.
- 1 cup chickpeas – dried or canned
- 1/2 large onion, roughly chopped (1 cup)
- 2 Tbsp finely chopped fresh parsley
- 2 Tbsp finely chopped fresh cilantro
- 1 tsp salt
- 1/2 to 1 tsp dried hot red pepper
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp baking powder
- 4-6 Tbsp flour
- vegetable oil for frying
- chopped tomato, diced onion, diced green pepper for serving
- yogurt dipping sauce
- pita bread
If using dried chickpeas, place them in a large bowl, adding cold water to cover by at least 2 inches. Allow to soak overnight, then drain. If using canned chickpeas, drain.
Place the drained, uncooked chickpeas and onions in a bowl of a food processor. Add the parsley, cilantro, salt, pepper, garlic and cumin, then process until blended, but not pureed.
Sprinkle in the baking powder and 4 Tbsp of the flour and pulse. Continue to add flour until the dough forms a small ball that doesn’t stick to your hands while making. Transfer the dough into a bowl and place in the refrigerator, covered, for several hours.
Form the dough into balls the size of walnuts.
Heat 3″ of oil (to 375 degrees F) in a deep pot or wok, then fry a handful of the balls for a few minutes on each side, until golden brown. If the balls fall apart during frying, add a bit of flour.
Drain on paper towels. Stuff half pita bread with chopped tomatoes, onions, green pepper, or lettuce, then add falafel. Top with yogurt dipping sauce, or tahini sauce.
