Crispy Green Falafel Balls
Ingredients
For the Hakosem Falafel Balls (about 15-20 balls)
- ⅔ cup DRIED chickpeas, soaked in the fridge overnight in water
- 1 cup parsley leaves
- 1 cup cilantro leaves
- ½ med onion
- 2 cloves garlic
- ½ jalapeño chilies
- 2 tbsp water
- 1 tsp kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp sesame seeds
- ¼ tsp baking soda
- Grapeseed oil for frying
Instructions
- Make the Hakosem Falafel Balls. Drain and rinse the chickpeas then place them in the bowl of the food processor. Mince until they are chopped into large crumbs. Add the parsley, cilantro, onion, garlic, jalapeno and water. Pulse until you have a green paste, you will need to scrape down the sides a few times. In a small bowl mix together the salt, cumin, coriander, sesame seeds, and baking soda. Heat 2-inches of oil in a deep pot (small one is fine). The oil needs to be hot (360 ̊F). You can test it by putting a small piece of bread in it. It should sizzle.
- Add the spices to the falafel mixture, mix together. Place a paper towel on a plate. Using a spoon and your hands form the falafel mixture into large walnut size balls. Drop them into the oil, only about 6 at a time. Flip them after 1-2 minutes, cook on the second side and remove to the lined plate. Repeat until all the falafel balls are cooked.
Notes
Makes 12-15 falafel balls.
Note: You can prepare the Green Falafel Mixture WITHOUT the spices and baking soda hours or even a day ahead. Add the spices/baking soda right before shaping and frying.
Baking the Falafel. Preheat oven to 375 ̊F. I recommend frying the falafel but if you want to bake them generously oil (1⁄4 cup) a foil lined cookie sheet. Shape the falafel balls into flat-ish balls (not so round) and place them on the sheet. Bake for 12-15 minutes , flip and repeat.