Falafel Ingredienti [ 300 g | 2 c ] dried chickpeas 10 scallions 5-10 sprigs parsley 5-10 sprigs cilantro 4 garlic cloves 1 1/2 tsp salt 1 tsp ground black pepper 1/2 tsp ground cumin 1/4 tsp ground cinnamon [ 2 l | 2 quarts ] vegetable oil Ricetta Soak chickpeas overnight in water that generously covers the chickpeas. Drain the chickpeas then blend in a food processor with the remaining ingredients, except for the oil, until smooth (no whole chickpeas should remain, but the mixture can be a little chunky). While processing add up to [ 125 ml | 1/2 c ] of water if necessary. Heat oil in a frying pan until it reaches [ 160 C | 320 F ] then using a spoon, drop ball shaped falafels into the oil. Raise the heat so the oil reaches [ 190 C | 375 F ]. Stir occasionally while frying. The falafel should be ready in about 10 minutes or until browned at which point they should be transfered to a paper towel and kept warm in an oven if not served immediately. Serve in thick pita bread, with any combination of tahini sauce, chermoula, hummus, garlic sauce, harissa, pickled vegetables (cabbage, carrot, celery, beets, chilis, etc), lettuce, tomatoes, cucumbers, fried eggplant. Notes: if frying in small batches keep the falafel warm in an oven preheated to [ 125 C | 200 F ]. Starting with a relatively low oil temperature helps ensure a thick crisp falafel. It's important to use dried chickpeas because canned chickpeas will yield a soggy falafel. You can freeze the soaked chickpeas for later use. Other types of dried beans besides chickpeas can be used as a base for falafel e.g. lima or green lentils. The pita bread can be thick, supple, and soft as is common in Isreal, or a thin like an Iraqi pita. Copyright © 2001-2009 Gianmarco Pinton