Authentic Falafels

These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 262 Calories

Ingredients

• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon water
• ½ teaspoon ground black pepper
• ½ teaspoon white sugar
• 2 teaspoons ground cumin
• ¼ teaspoon ground turmeric
• 1 pinch asafoetida powder
• 1 quart vegetable oil for frying, or as needed
• 1 teaspoon ground coriander
• ½ teaspoon red chili powder
• 1 cup dried chickpeas
• 1 ⅓ tablespoons sesame seeds

Recipe Instructions

Step 1

Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.

Step 2

Place soaked and drained chickpeas in a blender or food processor; blend to a paste.

Step 3

Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.

Step 4

Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.

Step 5

Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.

Step 6

Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).

Step 7

Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.

Step 8

Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.