Falafel

Ingredients

• 1 can chickpeas, drained and rinsed
  
• 1/2 onion, chopped
  
• 1tbsp dried parsley]
  
• 1tbsp dried cilantro
  
• 1tsp salt
  
• 1/2tsp cayenne
  
• 4 cloves garlic
  
• 1tsp cumin
  
• 1tsp baking powder
  
• flour
  
• tahini, pita bread, tomato, lettuce for serving
  
• peanut oil for frying
  

Throw everything into a blender and pulse until blended but not pureed. It will be pretty damp. Add flour (about 1/8c at first, then two to three tbsp at a time) and pulse after each addition until you get a dough. Meanwhile, heat about 1 inch of oil to 375 degrees (heat over medium to medium-high heat for a few minutes). Using a melon baller or two spoons, drop one falafel into the oil as a test. You can tell two things from what happens: if the falafel ball falls apart, then you need to add more flour to the dough. If the falafel just sits there and doesn't cook, the oil isn't hot enough.

Once the dough is right and the oil is hot enough, you can cook about six falafel at a time, turning once to cook both sides. It shouldn't really pop everywhere, just kind of simmer against the falafel. When they're done, place them on paper towel lined plate to drain a little of the oil. Serve in pita pockets with lettuce, tahini, and tomato.

Thoughts: This was probably the best falafel recipe we've tried. The texture was just right, and the flavor was really great. This is definitely going to be made again some time.

Disaster Index: 1/10