Classic Jerusalem falafel — crisp outside, soft inside, with fresh herbs. The secret: raw chickpeas, not cooked. Gluten-free version: Gluten-free flour blend.
Soak the chickpeas a whole night (about 12 hours) in plenty of cold water, drain and rinse.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Grind the chickpeas in a food processor with the parsley, cilantro, onion and garlic, in pulses, to an even, grainy mixture, not a paste.
⚙ Grinding in a Food ProcessorFood processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Add the cumin, paprika, sesame seeds, salt, black pepper and gluten-free flour blend, mix and refrigerate 30 minutes.
Refrigerator
4
Form large walnut-size balls with wet hands.
5
Heat the oil' in a deep pot' to 175°C (345°F) and fry the balls in batches for 3–4 minutes, until golden. Transfer to paper towels.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
6
Serve in a pita with hummus, tahini and salads.
693calories
27 gprotein
62 gcarbs
29 gfat
● protein 17%● carbs 40%● fat 42%
Per serving (209 g), of 4 servings
To assemble ·
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Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
