Ingredients

The following ingredients have 30 Servings
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 pound dried chickpeas
  • soaked in water overnight and drained
  • Big handful fresh parsley
  • Big handful fresh cilantro
  • 1 medium carrot
  • peeled and chopped
  • 1 small onion
  • chopped
  • 4 garlic cloves
  • 2 tablespoons cold water
  • plus more as needed
  • Canola oil
  • for frying

Instruction

  • Mix together the baking powder, salt, cumin and turmeric in a small bowl
  • Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings
  • Repeat with the remaining ingredients in the same order
  • Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers
  • If necessary, add a bit more water and pulse again to get the right consistency
  • Scoop the batter into a colander set over a large bowl to drain while you make the balls
  • Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls
  • Set the balls aside on a plate
  • Heat a couple of inches of canola oil to 350˚F in a large pot
  • Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil
  • Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!)
  • Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain
  • Serve hot