These supercrispy homemade falafel from Andrew Zimmern make stellar sandwiches, but they can also be eaten in a salad or just dipped into hummus as a snack. Tangy Israeli pickles are a supreme partner to the fried crunch.
Slideshow: More Chickpea Recipes
2 cups dried chickpeas, soaked overnight in cold water
2 large yellow onions, finely chopped
1/3 cup minced parsley
1/4 cup plus 1 tablespoon all-purpose flour
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
Canola oil, for frying
Butter lettuce, tomato slices, sliced red onion, tahini, Israeli zhoug (see
Note), Israeli pickles and warm pita, for serving
How to Make It
Drain the chickpeas and transfer to a large pot. Cover with cold water and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer until tender, about 1 hour. Drain the chickpeas and spread them out on a rimmed baking sheet; let cool to room temperature for 20 minutes.
In a large bowl, combine the cooled chickpeas with the onions, parsley, flour, garlic, coriander and cumin. Transfer to a food processor and pulse until finely chopped but not pureed, about 2 minutes. Scrape the falafel mixture into the large bowl and season with salt and pepper.
Shape the falafel mixture into twenty-four 3-tablespoon-size balls. Flatten into 1 1/2-inch rounds, about 3/4 inch thick. Transfer the falafel to a rimmed baking sheet.
In a medium saucepan, heat 2 inches of oil to 375° over moderately high heat. Fry the falafel in batches until golden brown and cooked through, about 3 minutes per batch. Drain on a wire rack lined with paper towels. Season with salt. Serve the falafel warm as a sandwich with lettuce, tomato, red onion, tahini, zhoug, Israeli pickles and pita.
Zhoug (or schug) is a spicy sauce made with chiles, garlic and spices. It's available at Middle Eastern markets.
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