Falafel

also called falafel · felafel · falafil · falaafil · ta'ameya · taameya · tameya · chickpea fritters · herb fritters

The table

2 cups(400 g)dried chickpeassoak the dried chickpeas 24 hr — never cook themgrind coarse with the herbs and aromaticschill the mix 1 hrwork in the baking powder, shapefry at 350°F 3 min
1 cup(packed)flat-leaf parsley
1 cup(packed)cilantro
1 small(quartered)yellow onion
4 clovesgarlic
1 Tbsground cumin
2 tspground coriander
1/2 tspcayenne
2 tspkosher salt
1 tspblack pepper
1 tsp(4 g)baking powder
2 Tbssesame seeds
6 cups(1.4 L; at 350°F/175°C)neutral oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.

Pans and tools

1soak the dried chickpeas 24 hr — never cook them

2grind coarse with the herbs and aromatics

goes in with what step 1 made

4work in the baking powder, shape

goes in with what step 3 made

5fry at 350°F 3 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 day 1 hr2 of 5 steps give no time
Needs you
about 3 min
If you get it wrong
Unforgiving — the chickpeas are soaked and never cooked; a cooked one has nothing left to bind and falls apart in the oil or fries to a brick

  1. soak the dried chickpeas 24 hr — never cook them

    1 daywalk awayfrom the start

  2. grind coarse with the herbs and aromatics

    not timed1 day in

  3. chill the mix 1 hr

    1 hrwalk away1 day in

  4. work in the baking powder, shape

    not timed1 day 1 hr in

  5. fry at 350°F 3 min

    3 minneeds you1 day 1 hr in

You'll need food processor

Goes with

See how it is written
>> title: Falafel
>> category: Fried & Crispy
>> tags: chickpeas, middle eastern, deep-fry, herbs, vegan
>> counters: Shawarma Counter, The Bowl Shop
>> aka: falafel, felafel, falafil, falaafil, ta'ameya, taameya, tameya, chickpea fritters, herb fritters
>> pairs-with: tahini-sauce, pita-bread, kabis
>> servings: 6
>> time: 25 hr
>> slack: unforgiving — the chickpeas are soaked and never cooked; a cooked one has nothing left to bind and falls apart in the oil or fries to a brick

>> step: soak the dried chickpeas 24 hr — never cook them
Cover @dried chickpeas{2%cups}(400 g) with cold water by four inches and ~soak{24%hr}, changing the water once.

>> step: grind coarse with the herbs and aromatics
Grind @&(~1)soaked chickpeas{}(drained and patted dry) with @flat-leaf parsley{1%cup}(packed), @cilantro{1%cup}(packed), @yellow onion{1%small}(quartered), @garlic{4%cloves}, @ground cumin{1%Tbs}, @ground coriander{2%tsp}, @cayenne{1/2%tsp}, @kosher salt{2%tsp} and @black pepper{1%tsp} in a #food processor{} in three batches, pulsing to the texture of coarse wet sand.

>> step: chill the mix 1 hr
Chill @&(~1)falafel mix{} covered ~chill{1%hr}.

>> step: work in the baking powder, shape
Work @baking powder{1%tsp}(4 g) and @sesame seeds{2%Tbs} through @&(~1)chilled mix{} and shape it into flattened balls the size of a walnut, packing each one firmly between your palms.

>> step: fry at 350°F 3 min
Fry @&(~1)shaped falafel{} in @neutral oil{6%cups}(1.4 L; at 350°F/175°C) six at a time ~fry{3%min}, turning once, until they are deep brown and float high.