FALAFEL (Middle Eastern ground chickpea patties with tahini sauce, for six)
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1-1/4 cups dried chick peas (7 ounces)
2 garlic cloves, finely chopped
¾ cup finely chopped onion (1 medium)
½ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
¾ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
½ teaspoon baking soda
¼ teaspoon cayenne
about 6 cups vegetable oil (48 fluid ounces)
pita pockets
- Soak the chickpeas in cold water to cover by 2 inches in a bowl at room temperature for at least 12 hours. (Chickpeas can be soaked for up to 24 hours.) Drain well in a colander.
- 2. Puree chickpeas with all remaining ingredients except oil, tahini sauce and pita pockets, in a food processor until as smooth as possible, about 2 minutes. Spread puree in a 15 x 10 x 1 inch baking pan and let dry, uncovered, 1 hour.
- Scoop 2 tablespoons of puree onto a long sheet of wax paper, then press and pat with your fingers into a 2 -inch-wide patty. (Pressing the puree will help the patty hold together when frying). Make a small hole in the center of the patty with the tip of your pinkie finger (to help cook evenly). Make more patties in same manner.
- Heat about 1 inch oil in a 4 to 5 quart heavy pot (preferably cast iron) until a deep fat thermometer registers 340*. Working in batches of 4, gently drop patties into hot oil, they fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340* between batches. Serve falafel warm or at room temperature.
from Gourmet Magazine, January, 2004
