Falafel

I started trying to make a conscious effort to incoporate more vegetarian dishes into my dinner rotation. This recipe for falafel is my new personal favourite.

Falafel

YIELD: about 24

INGREDIENTS

Salt and pepper

12 ounces dried chickpeas, picked over and rinsed

10 scallions, chopped coarse

1 cup fresh parsley leaves

1 cup fresh cilantro leaves

6 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

2 cups vegetable oil

DIRECTIONS

Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Process chickpeas, scallions, parsley, cilantro, garlic, 1 teaspoon salt, 1 teaspoon pepper, cumin, and cinnamon in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Pinch off and shape chickpea mixture into 2-tablespoon-size disks, about 1 1/2 inches wide and 1 inch thick, and place on parchment paper-lined baking sheet. (Falafel can be refrigerated for up to 2 hours.)

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Heat oil in 12-inch skillet over medium-high heat to 375 degrees. E half of falafel until deep golden brown, to 3 minutes per side. Adjust burner, if necessary, to maintain oil temperature of 375 degrees. Using slotted spoon, transfer falafel to prepared sheet and keep warm in oven. Return oil to 375 degrees and repeat with remaining falafel Serve.