Falafel
Crispy fried garbanzo-and-herb fritters — crunchy outside, green and fluffy inside. Built on garbanzos and cilantro, deep-fried just like patacones.
Ingredients
- 2 cupsdried garbanzos (soaked overnight (not cooked))
- 1 onion (quartered)
- 4 clovesgarlic
- 1 cupcilantro and parsley
- 1 tspcumin
- 1 tspcoriander
- 1 tspbaking powder
- oil (for frying)
- salt (to taste)
Instructions
- 1
Use raw soaked garbanzos — not cooked or canned, or the falafel falls apart. Drain them well.
- 2
Pulse the garbanzos with the onion, garlic, herbs, and spices into a coarse, sandy paste (don't puree). Stir in the baking powder and salt and chill 30 minutes.
30:00 - 3
Form small patties or balls.
- 4
Fry in hot oil until deep golden and crisp, about 3 minutes. Drain and serve with tortillas or pita, fresh salad, and a lime-tahini drizzle.
03:00
Notes
Raw soaked garbanzos are the one non-negotiable rule. Don't over-blend — texture is everything. Bake at 400°F with a good coat of oil for a lighter version. Photo: Adobe Stock (#267622835), licensed.
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Mezze Spread
A Middle Eastern table to graze across. The falafel batter starts with dried chickpeas soaked overnight, plan for that. Hummus and mujadara are both happy made ahead and served cool or at room temperature, so blend the hummus and cook the mujadara early. Get the shakshuka simmering on the stove while the falafel fries last so it's crunchy and hot straight out of the oil. Warm pita and lemon wedges all around. Bake the pita just before serving so it's warm, and make the tzatziki ahead. It's better once it's had time to chill.
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