Falafel (Crispy, Spicy Chickpea Balls)

These quick and easy spicy chickpea balls are a summertime family favorite. The healthy, hearty chickpeas require no cooking ahead—just an avalanche of spices and a fast deep-fry and you have an instant lunch or appetizer. Dip these in hummus for a traditional treat, or serve with roasted eggplant and garlic-yogurt sauce.

Note that you will need to soak the chickpeas 12 to 24 hours ahead of making the recipe.

4 SERVINGS

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       EQUIPMENT: An electric spice mill; a food processor or blender; a 3-quart (3 l) heavy-duty saucepan, cast-iron pot, or electric deep-fat fryer fitted with a basket; a deep-fry thermometer or wooden chopstick (optional); a wire skimmer; a tray lined with paper towels.

        1-1/4 cups (200 g) dried chickpeas, rinsed

        1-1/2 teaspoons cumin seeds

        1/2 teaspoon coriander seeds

        2 plump, fresh garlic cloves, peeled, halved, green germ removed if present, and minced

        1 medium onion, peeled and finely chopped

        1 cup minced fresh cilantro

        1-1/2 teaspoons fine sea salt

        1/2 teaspoon coarse, freshly ground black pepper

        3/4 teaspoon cayenne pepper

        1 quart (1 l) vegetable oil, such as sunflower oil

        Lemon Salt, Hummus, Roasted Cubed Eggplant and Garlic-Yogurt Sauce, for serving

1.     At least 12 hours and up to 24 hours before preparing, soak the chickpeas at room temperature in at least 2 inches (5 cm) of cold water. Drain and rinse the chickpeas.

2.     In a small skillet, toast the cumin and coriander seeds over medium heat, shaking the skillet to keep the seeds from burning, until fragrant, about 1 minute. Transfer to a plate to cool. In the spice mill, grind the cumin and coriander to a fine powder.

3.     Place the chickpeas, ground cumin-coriander mixture, garlic, onion, cilantro, salt, black pepper, and cayenne in the food processor or blender and puree until as smooth as possible, about 2 minutes.

4.     Pour the oil into the saucepan or the deep-fat fryer to a depth of at least 2 inches (5 cm). If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F (190°C), or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.

5.     With your hands, carefully form the chickpea mixture into sixteen 1-inch (2.5 cm) balls. (This can be done several hours in advance. Arrange them on a tray, uncovered, at room temperature, and let them dry out slightly. If they are too wet, the oil will splatter when frying.)

6.     At serving time, drop the chickpea balls into the hot oil and fry until firm and golden brown, about 3 minutes. Use the skimmer to transfer the falafel to the paper-towel-lined tray. Sprinkle with a touch of lemon salt, and serve with hummus, roasted eggplant, and garlic-yogurt sauce alongside.