Israeli Sesame Herb Falafel Balls
Total time
Author: Chef Shosh
Serves: 30 Falafel Balls
- 2 cups dry chickpeas (do not use canned)
- 1 small onion chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 tbsp turmeric
- 5 cloves garlic
- 2 tbsp flour
- 1 tsp salt
- 2 tsp cumin
- ½ tsp black pepper
- Vegetable oil for frying
- Sesame seeds for coating falafel balls
- Pour dry chickpeas into a large bowl and fully immerse them completely in cold water.
- Allow chickpeas to soak overnight.
- Chickpeas will double in size.
- Drain and rinse chickpeas and add to food processor along with onion, herbs, turmeric, garlic, flour, salt, cumin and pepper.
- Process until it forms a chunky thick mixture.
- Do not over-process. Remove mixture and place in a large bowl.
- Cover with plastic wrap and refrigerate for one hour.
- Pour about 1 ½ inches of vegetable oil in a cast iron skillet and heat on medium setting.
- Use about 2 tbsp falafel mix to form each falafel ball.
- Roll ball in a bowl of sesame seeds until lightly coated.
- Please note, if balls do not stay together, add 1 tbsp flour to mixture.
- This will further bind the mixture.
- Place one ball into hot oil to see if the oil is hot enough.
- It should take about 3 minutes to fry each side of the falafel ball.
- If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.
- Allow the oil to cool down slightly and try again.
- When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
- Once the falafels are fried, remove them from the oil using a slotted spoon.
- Let them drain on paper towels. Serve immediately.
Recipe by Chef Times Two at https://www.cheftimestwo.com/israeli-sesame-herb-falafel-balls/
3.5.3208