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Falafel - Yeast Free Recipe
• 2 cups dried chickpeas, picked through and rinsed
• 1 tsp baking powder
• 1 small onion, coarsely chopped
• 6 garlic cloves, smashed
• 1 Tbs cumin seeds, toasted and ground
• 1 Tbs coriander seeds, toasted and ground
• 1/4 tsp red pepper flakes
• 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
• 1 handful fresh cilantro, leaves coarsely chopped
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches.
Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size.
Drain and rinse thoroughly.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either.
Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed.
Taste and season with salt and pepper.
Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375° degrees F.
Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.)
Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom.
Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch.
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.