Falafel

Name: Falafel
Cuisine: middle-eastern
Ingredients: 500 g dried chickpeas, soaked overnight and drained; 1 large onion, roughly chopped; 4 garlic cloves; 1 cup fresh parsley leaves, packed; 1 cup fresh cilantro leaves, packed; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp baking soda; 2 tsp salt; 1 tsp black pepper; 1/2 tsp cayenne pepper; 1 tbsp sesame seeds; Vegetable oil for deep frying

Ingredients

500 g dried chickpeas, soaked overnight and drained
1 large onion, roughly chopped
4 garlic cloves
1 cup fresh parsley leaves, packed
1 cup fresh cilantro leaves, packed
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp baking soda
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp sesame seeds
Vegetable oil for deep frying

Instructions

1Drain soaked chickpeas thoroughly; pat dry with kitchen towel.
2Process chickpeas, onion, garlic, parsley, and cilantro in food processor until coarse meal forms — do not puree.
3Transfer mixture to bowl; stir in cumin, coriander, baking soda, salt, pepper, cayenne, and sesame seeds.
4Cover and refrigerate mixture for at least 1 hour to bind.
5Heat oil in deep pot to 180°C (350°F); test with pinch of mixture — it should sizzle immediately.
6Shape mixture into 3-cm balls or patties using wet hands or falafel scoop; press gently to compact.
7Fry in batches 3–4 minutes until deep golden brown; do not overcrowd.
8Remove with slotted spoon; drain on wire rack or paper towels.
9Serve hot in pita with tahini sauce, pickles, and fresh vegetables.

Source: llm-generated