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Fresh Herb Falafel

Fresh Herb Falafel

Fresh Herb Falafel

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When we sat down to plan September 2016's World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. Truly well executed falafel is a revelation to the palate, and this recipe provides exactly that. For more such recipes, be sure to check out the World Spice Cookbook Club's September 2016 Selection, Rose Water & Orange Blossoms, by Maureen Abood.

From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."
Yields
1 servings
Fresh Herb Falafel

Ingredients

  • 1/2 cup / 100 g dry chickpeas
  • 1/?2 cup / 100 g dry shelled fava beans
  • 1 teaspoonKosher Salt Diamond Crystal 
  • Big handful of fresh mint leaves (about 20 leaves)
  • 1 bunch fresh flat-leaf parsley leaves
  • 1/2 bunch fresh cilantro leaves
  • 1 small jalapeño, ribs and seeds removed and coarsely chopped, or 1/2 teaspoon Indian Cayenne 
  • 1 garlic clove, minced
  • 1 small yellow onion, coarsely chopped
  • 1 tablespoon White Sesame Seed 
  • 1 teaspoon baking soda
  • 3 cups / 700 mL safflower or canola oil, for frying

Directions

In a medium bowl, cover the chickpeas and fava beans with cool water by 3 inches / 7.5 cm. Soak them overnight and up to 24 hours. Thoroughly drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb.

Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until the mixture is finely ground to a moist crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes or up to 1 day.

Heat the oil to 375F / 190C in a 3-quart / 3 L saucepan or sauté pan until a dropped pinch of herb bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly into the scoop to form 2-inch / 5 cm ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel. Serve the falafel hot with the tahini sauce on the side.

Fresh Herb Falafel

Fresh Herb Falafel

COOK TIME:
  • 1/2 cup / 100 g dry chickpeas
  • 1/?2 cup / 100 g dry shelled fava beans
  • 1 teaspoonKosher Salt Diamond Crystal 
  • Big handful of fresh mint leaves (about 20 leaves)
  • 1 bunch fresh flat-leaf parsley leaves
  • 1/2 bunch fresh cilantro leaves
  • 1 small jalapeño, ribs and seeds removed and coarsely chopped, or 1/2 teaspoon Indian Cayenne 
  • 1 garlic clove, minced
  • 1 small yellow onion, coarsely chopped
  • 1 tablespoon White Sesame Seed 
  • 1 teaspoon baking soda
  • 3 cups / 700 mL safflower or canola oil, for frying

In a medium bowl, cover the chickpeas and fava beans with cool water by 3 inches / 7.5 cm. Soak them overnight and up to 24 hours. Thoroughly drain the chickpeas and fava beans. In the food processor, process them with a teaspoon of salt until they are ground to a coarse crumb.

Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until the mixture is finely ground to a moist crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes or up to 1 day.

Heat the oil to 375F / 190C in a 3-quart / 3 L saucepan or sauté pan until a dropped pinch of herb bubbles dramatically. Using an ice cream scoop or a large spoon, pack the falafel mixture tightly into the scoop to form 2-inch / 5 cm ovals, and fry a few at a time until they are golden brown, flipping them over with tongs as soon as they are browned on one side. Remove the falafel from the oil with the tongs to a paper towel-lined plate, and fry the remaining falafel. Serve the falafel hot with the tahini sauce on the side.

Fresh Herb Falafel

When we sat down to plan September 2016's World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try. Truly well executed falafel is a revelation to the palate, and this recipe provides exactly that. For more such recipes, be sure to check out the World Spice Cookbook Club's September 2016 Selection, Rose Water & Orange Blossoms, by Maureen Abood.

From the Author: "What a fantastic discovery homemade falafel is! Completely fresh and such a difference from falafel in restaurants, because of the copious fresh herbs and balance of spices. We’ve never cooked with cumin in my extended Lebanese family, but here you can add a pinch if you like."