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Michael Solomonov’s Goldie Falafel

Pulsing in a food processor creates the crispy exterior.

Makes about 30 pieces (enough for 5 or 6 sandwiches)

1 tablespoon baking powder

1 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons ground turmeric

1 pound dried chickpeas, soaked in water overnight and drained

Big handful fresh parsley

Big handful fresh cilantro

1 medium carrot, peeled and chopped

1 small onion, chopped

4 garlic cloves

2 tablespoons cold water, plus more as needed

Canola oil, for frying

1.Mix together the baking powder, salt, cumin and turmeric in a small bowl.

Image by Michael Persico

2.Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.

Image by Michael Persico

3.Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.

Image by Michael Persico

4.Heat a couple of inches of canola oil to 350°F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3-to-4 minutes, or until the falafel balls are brown and crispy (but not burnt!).

Image by Michael Persico

5.Immediately transfer the falafel with a slotted spoon to a paper towel-lined plate to drain. Serve hot.

6.Make your sandwich by layering 2 falafel balls with salad and sauce in a pita, and repeating till the pita is full.

Recipe reprinted with permission from Israeli Soul by Michael Solomonov and Steven Cook, published by Rux Martin/Houghton Mifflin Harcourt.

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