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.
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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.
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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).
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7
Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
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8
Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Nutrition Facts
Per serving
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