These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.
Ingredients
- chickpeas: 1 cup (dried)
- baking soda: 0.5 tsp
- water: 1 Tbsp
- ⅓ tablespoons sesame seeds: 1 piece
- ground cumin: 2 tsp
- salt: 1 tsp
- baking powder: 1 tsp
- ground coriander: 1 tsp
- ground black pepper: 0.5 tsp
- red chili powder: 0.5 tsp
- white sugar: 0.5 tsp
- ground turmeric: 0.25 tsp
- pinch asafoetida powder: 1 piece
- quart vegetable oil for frying: 1 piece (or as needed)
Metric Conversion
Stages of cooking
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Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
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Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
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Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
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Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
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Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
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Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
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Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
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Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
