Overnight Traditional Chickpea Homemade Falafel by Chef Gigi

Cuisine: Mediterranean

Prep time: 24 hours
Cook time: 20 minutes
Total time: 1 day and 20 minutes
Servings: Makes approximately 2 dozen

Falafel is a famous Middle Eastern "fast food" made of chickpeas or, my favorite, fava beans, fresh herbs, and spices that form into small patties. It is a popular vegan food worldwide. I like to serve it with a spicy yogurt dip. Eat in Pita topped with Tahini or on its own in a salad. This recipe can also be prepped ahead of time and freeze uncooked falafel patties.

Ingredients
2 cups dried chickpeas
1/2 tsp baking soda
1 bunch fresh parsley leaves, stems removed
1/2 bunch fresh cilantro leaves, stems removed
1/4 bunch fresh dill, stems removed
1 small onion, cleaned and quartered
6 garlic cloves, peeled
Salt to taste
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon cayenne pepper
1 teaspoon baking powder
1 tablespoons toasted sesame seeds
Oil for frying
Tahini or my favorite buttermilk dipping sauce (which is not so traditional)

Here's how to make it:
Step 1: One day in advance, place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Step 2: add the herbs, onions, garlic, and spices to the bowl of your food processor fitted with a blade. Blitz until all is well combined and minced.
Step 3: Add chickpeas and blitz to paste and form the falafel mixture.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or overnight. Before frying, add the baking powder and sesame seeds to the falafel mixture and stir well to combine.
Step 4: Heat a medium-high-sided frypan with 2 inches of vegetable oil until it bubbles softly. While the oil is heated, proceed to the next step.
Step 5: With damp hands, portion 1-ounce scoops of the mix and roll it into balls, then gently flatten to create patties about 1/2 inch thick. Set on a lined sheet tray.
Step 6: When oil is 350 - 375' Degrees, carefully lay the falafel patties in the oil and let them fry for 2-3 minutes on each side until crispy and medium brown on the outside. Do not overcrowd. Drain the patties on paper towels.

Serve 3 to 4 warm falafel with pita bread, tahini, hummus, lettuce, tomato, and cucumbers. I drizzle my buttermilk yogurt dill dressing all over my falafels. You can also use the traditional Tahini sauce in my quick recipe version. Enjoy!

Chef's Notes: Dried chickpeas soaked in water overnight take longer, but they are so delicious and really give your falafel the right consistency and taste. I usually add a scant teaspoon of baking soda to the soaking water to help soften them faster.