Falafel

Name: Falafel
Yield: Makes 24 falafel; serves 4 to 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 8 ounces, dried chickpeas, picked over and rinsed; ¾ cup, fresh cilantro leaves and stems; ¾ cup, fresh parsley leaves; ½ , onion, chopped fine; 2 , garlic cloves, minced; 1½ teaspoons, ground coriander; 1 teaspoon, ground cumin; 1 teaspoon, salt; ¼ teaspoon, cayenne pepper; ¼ cup, all-purpose flour; 2 teaspoons, baking powder; 2 quarts, vegetable oil, for frying; ⅓ cup, tahini; ⅓ cup plain, Greek yogurt; ¼ cup, lemon juice (2 lemons); ¼ cup, water; , Salt

Main Courses
Africa & Middle-East
Middle Eastern
Pasta, Grains, Rice & Beans
Beans

By Steve Dunn ･ Appears in Cook's Illustrated September/October 2018, America's Test Kitchen TV

Loading up the chickpea batter with fresh herbs and aromatics is what makes falafel the world's greatest fritters. We set out to make falafel that were also easy to handle and cook.

SERVES Makes 24 falafel; 4 to 6

TIME 1¼ hours, plus 8 hours soaking

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