Categories: Sandwiches, Summer
Ingredients
- 1 cup dried chickpeas
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 small onion, coarsely chopped
- 1/4 cup fresh curly parsley, stems removed, tightly packed
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon baking soda dissolved in 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of cayenne
- Vegetable oil for frying
- YOGURT DIPPING SAUCE:
- 6-ounce container of plain yogurt
- 3 tablespoons water
- 1 tablespoon finely chopped fresh curly parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Directions
- Rinse the chickpeas, then soak them in a medium-size bowl in several inches of water overnight in the refrigerator. (we’ve found the patties won’t hold together as well if you use canned chickpeas.)
- To make the sauce, whisk together the yogurt and water in a small bowl. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.
- Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
- Heat an inch of oil in a large, heavy frying pan to 375 degrees (a spoonful of the mixture should sizzle as soon as it’s immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they’re thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
- Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.