Falafel—Baked or Pan Fried
Prep time:
15 mins
Cook time:
30 mins
Total time:
45 mins
Yield: 24 patties
Description
You can bake or fry all of the falafel patties at one time, but we prefer to refrigerate the unformed mixture (minus the baking powder) until we’re ready to bake or fry them. We usually use half the mixture to make four Falafel Burgers and the remaining half to make twelve falafel, which can be used in Falafel Wraps, Falafel Salad, or Falafel with Romesco Sauce. You can fry half (about twelve patties) in a large (12-inch) skillet (or all of the falafel in two batches). If you’re not frying them all at once, use a medium (10-inch) skillet and decrease the oil to 3/4 cup. When the oil has cooled down, strain out the stray crumbs into a liquid measuring cup, and then pour the strained oil into a jar to reuse for future frying. You can store this oil at room temperature, but it will last longer in the refrigerator. Unlike a lot of fried foods, falafel patties and burgers reheat well in the microwave.
Ingredients
- 1 pound dry chickpeas
- Salt
- 1 teaspoon each: ground cumin and coriander
- 1/2 teaspoon each: fine salt, ground allspice, and black pepper
- 1 tightly-packed cup each: parsley and cilantro leaves and tender stems
- 3 garlic cloves
- 1 medium-large onion, cut into large chunks
- 2 teaspoons baking powder
- 1 1/2 cups oil (peanut or vegetable) if frying, 1/2 cup if baking all 24 patties
Instructions
- Soak chickpeas in 6 cups of water and a tablespoon of salt in a 2-quart liquid measuring cup or similar size bowl overnight or up to 24 hours.
- Drain chickpeas and grind them, along with cumin, coriander, salt, allspice, and pepper for a minute or two in the food processor, until it's a fine paste. Return ground chickpeas to their soaking container and unwashed food processor bowl back to the machine and add remaining ingredients, except baking powder, and process until finely minced. Add herb mixture to chickpeas; mix to thoroughly combine. (Can be covered and refrigerated for a couple of days.)
- When ready to fry or bake, mix baking powder into the mixture, then divide it approximately twenty-four scant 1/4 cup portions. Form each portion into 3/4-inch thick compact patties.
To Fry the Patties
- Heat 1 1/2 cups frying oil over strong medium heat in a large (12-inch) skillet until shimmering. Working in 2 batches and adjusting heat as necessary to maintain a steady temperature, fry falafel until crisp and rich brown on one side, about 4 minutes. Turn the patties (we like spring-action tongs) and continue to fry until impressively brown on the remaining side, about 4 minutes longer. Remove to a wire rack set over a similar size pan to drain. Serve with one of the following recipes.
To Bake the Patties
- Adjust oven rack to lower middle position and heat oven to 400 degrees. If baking all 24 patties, pour 1/2 cup of oil onto an 18- by 12-inch rimmed baking sheet (if baking 12 patties, use 1/4 cup of oil and a 13- by 9-inch rimmed baking sheet). Set pan in preheating oven. When ready to bake patties, remove pan from oven and place patties on pan. Bake until golden brown on bottom side, 18 to 20 minutes. Turn patties and continue to bake until golden brown on remaining side, 10 to 12 minutes longer. Serve with one of the following recipes.