Hard Bread

Authentic Falafels

Name: Authentic Falafels
Prep time: 33 min
Cook time: 66 min
Total time: 99 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup dried chickpeas; 0.5 teaspoons baking soda; 1 tablespoon water; 1.33 tablespoons sesame seeds; 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground coriander; 0.5 teaspoons ground black pepper; 0.5 teaspoons red chili powder; 0.5 teaspoons white sugar; 0.25 teaspoons ground turmeric; 1 pinch asafoetida powder; 1 quart vegetable oil for frying , or as needed

Total Time

1h 39m

33m prep · 66m cook

Servings

4 people

Rating

—

Difficulty

Hard

85 views

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These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.

Ingredients

1 cup dried chickpeas
0.5 teaspoons baking soda
1 tablespoon water
1.33 tablespoons sesame seeds
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground coriander
0.5 teaspoons ground black pepper
0.5 teaspoons red chili powder
0.5 teaspoons white sugar
0.25 teaspoons ground turmeric
1 pinch asafoetida powder
1 quart vegetable oil for frying , or as needed

Instructions

1

Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
2

Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
3

Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
4

Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
5

Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
6

Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
7

Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
8

Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.