These crispy Middle Eastern chickpea balls are light, somewhat healthful and definitely a great game-day snack. They take a little bit of work, but they’re worth it. And the mix can be kept in the freezer for a quick-andeasy sandwich or snack. Serve with the tahini sauce and hummus.
– TAHINI SAUCE (OPTIONAL).
– 1 tbsp (15 ml) tahini (sesame paste).
– 2 tbsp (30 ml) water.
– Pinch of salt.
– Pinch of granulated garlic.
– 1 tsp (5 ml) fresh lemon juice.
– 1 cup (201 g) dried chickpeas.
– 1 cup (40 g) fresh flat-leaf parsley, roughly chopped.
– 1 tsp (3 g) granulated garlic.
– 1 tsp (2 g) ground cumin.
– Pinch of ground coriander.
– 1 tsp (5 g) salt.
– Pinch of black pepper.
– 2 cups (475 ml) canola oil.
– Hummus for serving, homemade or store-bought.
Step 2: MAKING THE FALAFEL : Wash off the chickpeas to get rid of any dirt or gunk on them and put them in a medium-size bowl. Cover the chickpeas with at least 1 inch (2.5 cm) of the hottest water your sink will run (somewhere around 110°F [43°C]). Let the chickpeas sit for 1 hour or so. They should double in size. If you have a meat grinder, this is the time to use it. If you don’t, grab a food processor or blender. Feed the chickpeas and parsley through the meat grinder together and into a bowl. If you’re using a food processor or blender, make sure to pulse the chickpeas, turning the machine on and off every few seconds to get a ground-up batter. Transfer to a bowl and add the garlic, cumin, coriander, salt and pepper. Heat the oil in a large frying pan or saucepan over medium heat until a pinch of falafel batter sizzles as soon as its dropped in. Shape the falafel balls with your hands, dipping your fingers in water to keep the batter from sticking to them. Pack them well, but don’t squeeze them too tight, or they’ll be dense. Put them in the oil and cook for 2 to 3 minutes, depending on how large you made them. If they aren’t fully covered in oil, flip them after 1 minute. Serve them with hummus and the tahini sauce, if you’ve made it.