Falafel

Preparation

1. Step 01

   The day before, rinse the dried chickpeas and put them in a large bowl or container with the 1000 g cold water. Cover and refrigerate at 4°C (40°F) or colder for 12 to 18 hours. Do not soak at room temperature. They are ready when they have roughly doubled in size and a chickpea snaps cleanly in half with a pale, evenly moist center and no hard core.

2. Step 025 min

   Drain the soaked chickpeas and rinse them well under cold water. Drain again thoroughly, spread them on a clean kitchen towel and pat dry. Wet chickpeas make a loose mixture that falls apart in the oil.

3. Step 033 min

   Put the parsley, cilantro, onion and garlic in a food processor and pulse until finely chopped, scraping down the sides once. Do not run it long enough to make a wet puree.

4. Step 044 min

   Add the drained chickpeas, cumin, ground coriander, red pepper flakes, salt and flour. Pulse in short bursts, scraping down the bowl, until the mixture looks like coarse couscous and sticks together when pinched. It should not be a smooth paste.

5. Step 0530 min

   Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes. This lets the flour hydrate and makes the mixture easier to shape. Make the sauce and salad while it rests.

6. Step 064 min

   Make the tahini sauce. Whisk the tahini, lemon juice, garlic and salt in a small bowl; it will thicken and stiffen at first. Whisk in the cold water a little at a time until smooth, pourable and pale. Add a splash more water if it is too thick. Taste and adjust the salt and lemon.

7. Step 073 min

   Make the salad. Toss the tomatoes, cucumber, red onion, olive oil and salt in a bowl and set aside in the refrigerator.

8. Step 088 min

   Pour the frying oil into the pot so it is about 4 to 5 cm (1.5 to 2 in) deep and no more than half the height of the pot. Heat over medium heat to 180°C (350°F). If you have no thermometer, a small pinch of the mixture should sizzle steadily and float within a few seconds without browning instantly.

9. Step 0910 min

   While the oil heats, sprinkle the baking soda over the chilled mixture and mix it in gently. Shape a heaping tablespoon (about 38 g) into a ball or a slightly flattened patty, pressing firmly so it holds. If using sesame seeds, roll the shaped pieces in them. You should get about 20.

10. Step 104 min

    Fry one trial piece first. Lower it carefully into the oil and cook for 3 to 4 minutes, turning once, until deep golden brown. If it breaks apart, stir up to 15 g more flour into the mixture and fry another trial piece.

11. Step 1120 min

    Fry in batches of 4 pieces, without crowding, lowering them in gently with a slotted spoon. Cook for 3 to 4 minutes, turning once or twice, until the crust is deep brown and crisp. Let the oil return to 175 to 185°C (345 to 365°F) between batches, adjusting the heat as needed.

12. Step 12

    Lift out each batch with the slotted spoon and drain on paper towels or a rack. Break one open to check: the inside should be bright green and tender, not raw, pasty or gray. Keep finished falafel warm in an oven at 100°C (210°F) while you fry the rest.

13. Step 133 min

    Warm the pitas. Serve the falafel hot with pita, salad and tahini sauce spooned over, either stuffed into the bread or on a plate.

14. Step 14

    Turn off the heat and let the frying oil cool completely in the covered pot before straining and storing or discarding it.