I recently found out that the cooking school in town where Will and I took many cooking classes closed. This made me so incredibly sad because they were amazing both at teaching and at creating really great recipes worthy of teaching. So, in honor of Generous Servings, I am posting their awesome falafel recipe. They turned out really really great.
Note: Make sure you soak the chickpeas overnight. You can’t substitute canned or it will turn out soggy.
6 oz dried chickpeas (1 cup), rinsed, picked over and soaked overnight in water to cover an inch
5 scallions, chopped coarse
3 cloves garlic, minced
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/8 tsp ground cinnamon
2 quarts vegetable oil, for frying
1. Adjust an oven rack to the middle position and heat the oven to 200 degrees
2. Drain the chickpeas, discarding the soaking liquid. Process chickpeas, scallions, garlic, parsley, cilantro, salt, pepper, cumin and cinnamon in a food processor until smooth, about 1 minute, scraping down the bowl as needed.
3. Form the chickpea mixture into 1 tablespoon-sized disks, about 1/2 inch thick and 1 inch wide and arrange on a parchment paper-lined baking sheet. (You can refridgerate for up to 2 hours here if you want)
4. Heat the oil in a 5-quart dutch oven over medium-high heat to 375 degrees. Fry half of the falafel, stirring occasionally and adjusting the heat as needed to maintain 375 degrees, until deep brown, about 5 minutes. Transfer to a paper towel-lined baking sheet using a slotted spoon or wire spider and keep warm in the oven. Return the oil to 375 degrees and repeat with the remaining falafel. Makes about 25 in total. Serve immediately.