Name: Falafel
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 servings as a starter or in sandwiches
Cuisine: Turkish
Ingredients: 1¾ cups dried chickpeas or 1 cup dried chickpeas plus ¾ cup dried split fava beans; Corn, grapeseed, or other neutral oil for deep-frying; ½ teaspoon baking soda; ½ teaspoon black pepper, or to taste; 2½ teaspoons salt; 2 garlic cloves, peeled and lightly crushed; 1 small onion, peeled and quartered; 1 teaspoon ground coriander; 1 egg; 1 cup chopped fresh parsley or cilantro leaves; 1 tablespoon fresh lemon juice; 1 scant teaspoon cayenne, or to taste; 1 tablespoon ground cumin

Preparation info

Makes
6
servings as a starter or in sandwiches

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Falafel is the best known of bean fritters, and—because it’s usually made from chickpeas and/or fava beans—the best tasting. Canned chickpeas are too soft for falafel, but the recipe is pretty easy anyway; the dried beans are soaked, not cooked, and the frying is straightforward.

The addition of an egg prevents the batter from falling apart, which is a common problem. It may not be strictly traditional, but it works.

The little fritters are best in a huge pita, with a pile o