Recipe Keeper - Classic Falafel (Restaurant-Style!)

1. Soak the chickpeas (overnight, or 6 hours): Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using. 2. Make the dough and refrigerate (30 minutes): Peel the garlic. Peel and roughly chop the red onion. Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes. 3. Heat the oil: Add ¾” of oil to a frying pan and heque at over medium high heat until oil is 350 to 375°F. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.) 4. Form the falafel (5 to 10 minutes): Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 ½ tbsp each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.) 5. Fry the falafel (8 minutes): When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch. 6. Serve: Serve with quick cucumber sauce or tahini sauce, or as part of a falafel sandwich.