Falafel

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soak dried chickpeas overnight; do not cook them.

3. 3

   Pulse with herbs, onion, garlic and spices to a coarse meal.

4. 4

   Chill the mixture, then fold in baking powder. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

5. 5

   Shape firmly and coat lightly with sesame.

6. 6

   Fry until dark golden and cooked through. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.