Falafel

Name: Falafel
Yield: Makes 24 falafel; serves 4 to 6
Cuisine: Middle Eastern
Ingredients: 8 ounces, dried chickpeas, picked over and rinsed; ¾ cup, fresh cilantro leaves and stems; ¾ cup, fresh parsley leaves; ½ , onion, chopped fine; 2 , garlic cloves, minced; 1½ teaspoons, ground coriander; 1 teaspoon, ground cumin; 1 teaspoon, salt; ¼ teaspoon, cayenne pepper; ¼ cup, all-purpose flour; 2 teaspoons, baking powder; 2 quarts, vegetable oil, for frying; ⅓ cup, tahini; ⅓ cup plain, Greek yogurt; ¼ cup, lemon juice (2 lemons); ¼ cup, water; , Salt

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Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Main Courses

Middle Eastern

Beans

Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world's greatest fritters. We set out to make falafel that were also easy to handle and cook.

SERVESMakes 24 falafel; 4 to 6

TIME1¼ hours, plus 8 hours soaking

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WHY THIS RECIPE WORKS

The best falafel are moist, tender, packed with flavorful seasonings such as onion and herbs, and sturdy enough to form and fry. We started by soaking dried chickpeas overnight to soften them slightly before grinding them into coarse bits a...

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