They're so good, they might just have you jumping for joy.
When was the last time you literally jumped with joy in the kitchen? You know, when you make a dish so good you find yourself hopping up and down in between bites.I was on batch three of this recipe we first ran from chef and restaurateur Einat Admony a few years ago. All my previous batches were good, but this one was superb. There’s no better time to nail a recipe than right before you photograph it, right?When we were done taking these photos, I finally got to dig in.
Get the mixture right. Initially I was so worried about processing the chickpea mixture too much that I ended up not processing it enough. But you really do want to break it down enough so the mixture holds together. As long as you don’t take it to a puree, you’re fine. Check it along the way, squeezing it together with your fingers. The addition of the herbs to the chickpea mixture will add a little moisture to make it more cohesive.
Fry carefully. The great thing about frying falafel is it is less prone to splattering, because the fritters are relatively small and low in surface moisture . Do your frying in a deep pot. My biggest disaster came when I followed instructions to use a saute pan to fry the falafel in 2 inches of oil. It looked like sufficient head space, but once a half dozen falafel went into the oil, it bubbled out . . . and all over our stove top. A Dutch oven was perfect for subsequent efforts.
Recipe notes: The dried chickpeas need to be soaked overnight. The falafel mixture can be shaped and refrigerated for a few days or frozen individually, then gathered in a zip-top freezer bag for up to 1 month. The falafel are best eaten fresh, but extras can be reheated in a 350-degree oven on a baking sheet, for 10 to 15 minutes.
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