· 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
· 1 small onion, diced (about 1/2 cup)
· 2 cloves garlic, peeled and smashed
· 2 tablespoons fresh parsley, finely chopped
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· 1 teaspoon salt
· 1/2 teaspoon dried red pepper flakes
· 1/2 teaspoon baking soda
· About 6 cups vegetable oil for frying
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not over-process into paste, or balls will be heavy). In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
For exclusive content on other kosher foods from Israel, click here.