Falafel are a treasure exported from North Africa , and sold as street fare all over New York city . These fried, crisp , crunchy morsels take some planning ahead , but , honestly are worth all the time and effort .
New york Times Magazine
Photograph by Rahul Mahtani
3 cups chickpeas 1/2 cup plus 1 tbs bulgar
3 medium yellow onions , roughly chopped
15 cloves garlic , peeled
3 tbs whole cumin seed
3 tbs whole coriander seed
1 tbs whole black peppercorns
1 tbs kosher salt , plus more to taste
3 tbs finely chopped mint
3 tbs finely chopped cilantro
3 tbs finely chopped parsley
3 tbs white sesame seeds
3 tbs baking soda
1 to 2 quarts canola oil
Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches . Cover and soak overnight.Drain well and grind through the small dye of a meat grinder into a large bowl set under a fine mesh strainer . Press on the onions to release the excess juice. Discard the juices then add the onions to the chickpea mixture . ( I use a food processor , careful not to OVERPROCESS )
In a small skillet over medium heat , toast the cumin and coriander seeds until fragrant . Transfer to a spice grinder, add the peppercorns and grind to a powder. Transfer the spices to the chickpea mixture , along with the salt , mint , cilantro , parsley and sesame seeds . Stir to combine . Mix in the baking soda and let stand for 30 minutes . season to taste with salt .
Heat a medium pot filled 2 inches with canola oil to 350*F. Using your hands , shape the chickpea mixture into 2 inch balls . Fry in batches for 3 minutes or until dark brown and cooked through.
Serve with Hummus , raita and Pita bread