I love falafel, but they can be messy and oily to deep-fry. The solution? Pan-frying. Not only does pan-frying require much less oil, the flattened patties have more surface area to brown. The edges become crumbly and crisp, and the little bits that break off are good enough to eat on their own – just saying.
现在，据我所知，浸泡过夜，战胜苛刻的即时满足任何渴望 - 因为最渴望做的。考虑到这一点，我建议比你需要更多的浸泡鹰嘴豆。通过这种方式，可以冷藏或冷冻以备以后使用任何未使用的鹰嘴豆（无浸泡过夜所需的！）或进行双批沙拉三明治混合物并冻结一些的是，代替。然后你会在下次渴求沙拉三明治罢工设置 - 因为你知道它会的。
Makes about 24 (2-inch) patties
1 pound dried chickpeas
1 small jalapeño pepper, seeded, chopped
1/4 cup (packed) fresh mint leaves
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Grapeseed oil for pan-frying
Yogurt Tahini Sauce:
Pinch of salt
1.前一晚,把鹰嘴豆a large bowl. Cover with three inches of cold water and let stand overnight. The next day, drain the chickpeas and rinse well, then spread on a kitchen towel and pat dry.
2. Place the chickpeas in the bowl of a food processor. Process until finely chopped with a consistency of coarse sand. Transfer half of the chickpeas to a bowl. Add the remaining ingredients to the food processor bowl and process to form a coarse paste. Add the reserved chickpeas and pulse to finely blend. The overall consistency should be slightly sticky but not mushy, with small pieces of the chickpeas evident. Transfer to a bowl and taste for seasoning. Cover and refrigerate for at least 1 hour.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Gather the falafel mixture, about 2 tablespoons at a time, and gently form into 1 1/2 to 2-inch patties. Add to the skillet and gently press in the center and around the edges to compact with a spatula. Pan-fry until the fritters are deep golden in color on both sides, 6 to 8 minutes, using the spatula to carefully flip. Transfer to a plate lined with a paper towel and repeat with the remaining mixture.