CIA Recipes

Falafel – Print This Recipe

Servings: 10

• 11 oz/315 g dried chickpeas
• 11 oz/315 g dried fava beans
• 1 bunch parsley, chopped
• 3 scallions, finely chopped
• 1 tsp/5 mL cayenne pepper
• 1 tbsp/15 mL ground cumin
• 1 1/4 tsp/2.50 mL ground coriander
• 6 cloves garlic, crushed
• 1 1/4 tsp/6.25 mL baking powder
• 1 tbsp/15 mL kosher salt
• 1 qt/960 mL vegetable oil, or as needed

1. Soak the beans for 8 to 12 hours in enough cold water to cover by 3 in/8 cm. Drain, and then rinse and dry them.
2. In a food processor, blend all the ingredients together until the mixture is homogenous. (Alternatively, the mixture can be ground twice through a small die until very smooth.) Form into balls (about 1 1/2-in/3.8 cm in diameter). Slightly flatten the balls.
3. Heat the oil to 350°F/175°C in a large rondeau or fryer and deep-fry the falafel until crisp and brown, about 4 minutes. Remove from the oil and drain briefly on paper towels. Serve immediately.

Serving Suggestion: Falafel is typically served with pita and a yogurt sauce, along with sliced tomatoes or other fresh vegetable garnishes.