Falafel - 12 servings

½         cup dried chickpeas, soaked overnight; rinsed and drained

1          garlic clove, peeled

1          small shallot, peeled and cut into 1-inch pieces

1          teaspoon kosher salt

⅛                   teaspoon freshly ground black pepper

¾         teaspoon ground cumin

¼         teaspoon ground coriander

⅛                   teaspoon chili powder

⅓                   cup packed fresh italian parsley, stems and leaves

1          tablespoon unbleached, all-purpose flour

¼         teaspoon baking soda

1          tablespoon water grapeseed or vegetable oil, for cooking

Nutritional information per patty:

Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add the garlic and shallot and pulse to chop, about 10 to 15 times. Add the chickpeas, salt, pepper, spices, parsley and flour. Pulse 10 to 15 times to break up, and then process for about 30 seconds to finely grind.
2. Dissolve the baking soda in the tablespoon of water, and then with unit running, pour through the feed tube and process 20 to 25 seconds to incorporate.
3. Using a ¼-cup scoop, form into 12 balls. Press balls into ¼-inch high patties, about 1½ to 2 inches in diameter. Place on a wax paper–lined tray or plate, cover with plastic wrap and chill overnight.
4. To pan fry: Put ¼-inch of oil into a medium sauté pan set over medium heat. While oil is heating, lightly dust falafel with flour. Once the oil is hot (you want it to be 375°F – use a candy/deep-fat thermometer to monitor temperature), place no more than 4 falafel patties in the pan at one time. Cook about 4 to 5 minutes, turning halfway through to evenly brown. Remove and transfer to a cooling rack set over a paper towel–lined pan. Repeat with remaining patties.

To bake: Preheat oven to 400°F. Place falafel patties on a parchment-lined rimmed baking pan; brush a small amount of oil over the parchment. Drizzle 1 tablespoon of oil over the patties, turning to coat both sides. Bake for 30 minutes, turning halfway through.

Serving suggestions: The falafel patties are best when served in a pita, topped with chopped cucumber and tomato, lemon juice, salt and pepper and a good amount of tahini dressing (page 8).

*To soak, place chickpeas in a bowl and cover with water by 2 inches. Allow to soak overnight, and then drain and rinse before using.