VIBES: Raekwon “Molasses”
Take me to MAMOUN’S.
- 1/2 pound dried chickpeas (1 generous cup; 225g)
- 2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55g)*
- 1/2 purple onion (80 g) or 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g)*
- 2 medium cloves garlic, minced (about 2 teaspoons; 10ml)
- 1 teaspoon (about 4g) ground cumin
- 1/2 teaspoon (about 2g) ground coriander seed
- 2 teaspoons (about 10g) kosher salt, plus more for seasoning
- 2 to 3 cups (480 to 720ml) vegetable oil, for frying
* I used Onion and for the herb mixture I used an equal mix of cilantro, parsley and chives.
Combine chickpeas, herbs, scallions, garlic, cumin, coriander, and salt in the work bowl of a food processor. Pulse until chickpeas are very finely minced, stopping the food processor to scrape down the sides as necessary. A handful of the mixture squeezed into a ball should be able to barely hold together. If not, process a little more.
Transfer mixture to a bowl, cover, and place in refrigerator for 15 minutes to allow time for more starch to seep out of chickpeas. This will help the balls retain their shape better once formed. Using a tablespoon measure, scoop out heaping spoonfuls of the mixture into your hand. Gently shape each into a ball (you will not be able to roll the mixture like cookie dough; this is okay) and place them on a clean plate.
When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat until oil registers 375°F on an instant-read thermometer. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom sides, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.
Serve immediately with tahini and/or hummus on the side, or stuffed into pita bread with tahini, tomatoes, cucumber, pickles, and shredded cabbage.
Scoop the falafels onto a cookie sheet lined with parchment. Freeze the uncooked falafels, then remove from the sheet and store the frozen balls in a ziplock, defrost before cooking.
Recipe sourced from Serious Eats with minor changes.