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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chickpeas in a medium bowl and cover with 2 inches of cold water. | 2. Soak overnight. | 3. Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium high heat. | 4. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. | 5. Transfer the toasted spices to a spice grinder and process until finely ground. | 6. Set aside. | 7. Drain the chickpeas. | 8. Combine the soaked chickpeas, ground cumin and coriander, garlic and scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl. | 9. Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. | 10. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times. | 11. Scoop the mixture into 1 1/2 to 2-ounce portions using a 2-inch diameter disher. | 12. Place on a half sheet pan lined with parchment. | 13. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight. | 14. Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. | 15. Adjust the heat to maintain temperature. | 16. Gently place the falafel, 1 at a time, into the hot oil. | 17. Fry 4 at a time until deep golden brown, 5 to 7 minutes. | 18. Remove to a half sheet pan lined with a cooling rack and topped with a paper towel to drain. | 19. Repeat until all falafel have been cooked. | 20. Serve on warm pita. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1	lb	sorted rinsed dried	1714.5812	285.5367	92.8505	27.397
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
garlic clove	2		chopped	-	-	-	-
scallion	4		trimmed chopped	6.4	1.4680000000000002	0.366	0.038
kosher salt	2	teaspoons		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
parsley leaf	2	tablespoons	chopped	-	-	-	-
peanut oil	2	quarts		-	-	-	-
pita bread			warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.