Fresh Herb Falafel

• servings: 8 servings

Ingredients

8 ounces dried chickpeas, soaked overnight, drained

½ onion, coarsely chopped

1 jalapeño, coarsely chopped

1 garlic clove, crushed

¾ cup chopped fresh cilantro

½ cup chopped fresh parsley

3 tablespoons chickpea flour

2½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon ground cardamom

½ teaspoon ground cumin

Vegetable oil (for frying; about 8 cups)

Shredded Cabbage Salad with Pomegranate and Tomatoes

Spiced Green Tahini Sauce

Warm thick pita with pockets (for serving)

A deep-fry thermometer

Directions

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.

Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.

Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.