Recipes Appetizers and Snacks Beans and Peas Authentic Falafels 4.4 (29) 24 Reviews 10 Photos These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes. Submitted by Kathleen Woods Rubino Published on June 18, 2020 Save Rate Print Share Close Add Photo 10 10 10 10 Prep Time: 30 mins Cook Time: 10 mins Additional Time: 9 hrs Total Time: 9 hrs 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 cup dried chickpeas ½ teaspoon baking soda 1 tablespoon water 1 ⅓ tablespoons sesame seeds 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground coriander ½ teaspoon ground black pepper ½ teaspoon red chili powder ½ teaspoon white sugar ¼ teaspoon ground turmeric 1 pinch asafoetida powder 1 quart vegetable oil for frying, or as needed Directions Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain. Place soaked and drained chickpeas in a blender or food processor; blend to a paste. Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed. Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl. Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C). Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls. Fry balls in hot oil until golden brown, 3 to 5 minutes on each side. Editor's note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I Made It Print 64 home cooks made it! Nutrition Facts (per serving) 262 Calories 18g Fat 21g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 262 % Daily Value * Total Fat 18g 23% Saturated Fat 2g 11% Sodium 582mg 25% Total Carbohydrate 21g 8% Dietary Fiber 6g 21% Total Sugars 4g Protein 7g 13% Vitamin C 1mg 1% Calcium 109mg 8% Iron 3mg 17% Potassium 232mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.