Easy Falafel

1. 1

   Place dried chickpeas in a large bowl and cover with a few inches of water.

2. 2

   Let soak for 24 hours and drain well before using.

3. 3

   Using a food processor, combine all ingredients, except whole egg, and grind for about 3040 seconds or until mixture is just evenly chopped up.

4. 4

   Add egg and blend again until mixture is finely chopped.

5. 5

   Put 2 inches of oil in an 8- or 10-inch cast iron skillet or heavy-bottomed fry pan and heat over medium heat until it reaches 360 degrees F degrees.

6. 6

   Using your hands and a spoon, shape 12 tablespoons of the dough into a slightly flattened round circle.

7. 7

   Fry in the hot oil until brown on both sides (about 34 minutes each side).

8. 8

   Drain on a wire rack or paper towels.

9. 9

   Serve warm or at room temperature with tzatziki sauce, tahini sauce, pickled vegetables, pita bread, and/or your favorite salad fixings.

10. 10

    Note: Uncooked falafel dough can be stored, in a covered container, in the refrigerator for up to 2 days.

11. 11

    Use as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.