Chef Johns Falafel Recipes

Steps:

• 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.
• Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
• Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
• 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.
• Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
• 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).
• Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
• Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

Steps:

• Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
• Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.