Homemade Falafel

seriouseats.com

R.A. Porter

½ pound dried chickpeas (1 generous cup; 225 g)

2 ounces picked fresh cilantro, parsley, or mint leaves, or preferably a mixture of all three (about 2 cups; 55 g)

6 scallions, white and pale green parts only, sliced (about 2 ounces; 55 g)

2 medium cloves garlic, minced (about 2 teaspoons; 10ml)

1 teaspoon (about 4g) ground cumin

½ teaspoon (about 2g) ground coriander seed

2 teaspoons (about 10 g) kosher salt, plus more for seasoning

2 to 3 cups (480 to 720ml) vegetable oil, for frying

Tahini sauce, hummus, and/or zhug (Yemenite hot sauce) for serving

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