Falafel (Serious Eats)
READ: Notes/changes:
Dry chickpeas before blending.
Use Ninja food processor, not blender. 1x recipe took 2 batches.
Add dry spices after blending into mixing bowl and mix. 1 pack of dill and about 75% parsley bunch, and dry cilantro/mint was great . For dry herbs use ~1/4rd the amount by weight.
Do not use Baking powder/soda.
Keep mix in fridge for 2 hr min before shaping.
Measure oil temp before frying (it takes longer than I was giving it). Frying about 1-2 mins per side was perfect.
1/2 pound dried chickpeas (1 generous cup; 225g)
2 ounces mix of fresh cilantro, parsley, mint and dill (preferably a mixture of all) (about 2 cups; 55g fresh; sub 14 g in dry herbs)
use onion powder if not scallions as onions adds moisture; 6 scallions, white and pale green parts only, sliced (about 2 ounces; 55g)
2 medium cloves garlic, minced (about 2 teaspoons; 10ml)
1 teaspoon (about 4g) ground cumin
1/2 teaspoon (about 2g) ground coriander seed
2 teaspoons (about 10g) kosher salt, plus more for seasoning
1. Soak chickpeas in cold water for at least 8 hours. Drain, rinse, and carefully dry chickpeas in a salad spinner.
2. Pulse chickpeas and onion in batches until chickpeas are very finely minced, stopping the food processor to scrape down the sides as necessary.
3. Transfer minced chickpeas to a bowl and stir in spices and mix. Cover refrigerate for at least 2 hours.
4. Shape mixture into balls.
4. When all the balls have been formed, fill a deep cast iron, carbon steel, or nonstick skillet or Dutch oven with 3/4 inch of oil. Heat over high heat until oil registers 375°F on an instant-read thermometer. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball and cooking in batches if necessary. Adjust heat as necessary to maintain a temperature of between 350 and 375°F. Allow to cook undisturbed until well browned on bottom side, then carefully flip balls with a fork until browned on second side, about 4 minutes total. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.
https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe