Falafel

Ingredientes

• 1 pound dried chickpeas, sorted and rinsed
• 1 teaspoon whole cumin seed
• 1 teaspoon whole coriander seed
• 2 cloves garlic, coarsely chopped
• 4 small scallions, trimmed and finely chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chopped parsley leaves
• 2 quarts peanut oil
• Pita bread, warmed, for serving

Modo de preparo

1. 1

   Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.

2. 2

   Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium-high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.

3. 3

   Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic, scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.

4. 4

   Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.

5. 5

   Scoop the mixture into 1 1/2- to 2-ounce portions using a 2-inch diameter disher. Place on a half-sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.

6. 6

   Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350ºF on a deep-fry thermometer. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Using a spider strainer, carefully remove to a paper towel-lined half-sheet pan lined fitted with a wire rack to drain. Repeat until all falafel have been cooked. Serve on warm pita.