Falafel Balls

Instructions

1. Step 1

   Place the chickpeas in a large bowl, cover with the cold water, and refrigerate for at least 12 hours and up to 18 hours.

   Timer: 720 min (fixed)

   Ingredients used: 250.0 gr Chickpea, 1500.0 ml Water

   Cookware: large bowl

2. Step 2

   Drain the soaked chickpeas thoroughly in a colander and shake off excess moisture.

   Cookware: colander

3. Step 3

   Combine the drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne in a food processor. Pulse until finely minced and cohesive but still slightly coarse.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 0.5 gr Cayenne Pepper, 20.0 gr Cilantro, 6.0 gr Fine Salt, 12.0 gr Garlic, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 100.0 gr Onion, 30.0 gr Parsley

   Cookware: food processor, spatula

4. Step 4

   Transfer the mixture to the large bowl, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Cookware: large bowl, spatula

5. Step 5

   Fold the baking powder and sesame seeds evenly into the chilled mixture.

   Ingredients used: 4.0 gr Baking Powder, 15.0 gr Sesame Seed

   Cookware: large bowl, spatula

6. Step 6

   Shape the mixture into 20 compact balls about 3 cm wide and place them on a plate.

   Timer: 10 min (fixed)

   Cookware: plate

7. Step 7

   Pour the vegetable oil into a deep pot and heat over medium heat until it reaches 175°C.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Deep Pot, Kitchen thermometer

8. Step 8

   Fry the falafel in small batches, turning occasionally, until deep golden and cooked through, about 4 minutes per batch. Maintain the oil near 175°C.

   Timer: 12 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, slotted spoon

9. Step 9

   Lift the falafel from the oil with a slotted spoon, drain briefly, and serve hot.

   Cookware: plate, slotted spoon