Ingredients
- 1 1/2 cups cooked and drained chickpeas
- 1/2 cup finely chopped yellow onions
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice, or water
- 2 teaspoons chopped garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/2 teaspoon baking powder
- 6 tablespoons all-purpose flour
- 4 cups vegetable oil, for frying
- Warm pita bread, split in half lengthwise
- Tahini Sauce, recipe follows
- Sliced tomatoes
- Shredded lettuce
Directions
Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes.
Heat the oil to 360 degrees F. in a deep pot over medium-high heat.
With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels.
Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.
Tahini Sauce:
- 1/3 cup tahini paste (sesame seed paste)
- 1/2 cup water, or more as needed
- 1 to 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- Pinch cayenne
In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches.
Yield: about 3/4 cup
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By TheRustySpoon
Nashville, TN
on July 09, 2010
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I tried Emeril's recipe on a whim last night, my first time making falafel, and the dish turned out beautifully. I hate to admit it, but out of necessity, I tinkered with the ingredients and cooking method just a bit-- used canned chickpeas instead of dry (what I had on hand, omitted the coriander (had none and, after reading reviews and researching other falafel recipes, reduced the amount of flour to two tablespoons (sorry, Emeril. Oh, and I pan fried these in olive oil rather than deep frying (healthier. I know. I know. Normally, I wouldn't rate a recipe I've not followed exactly, but Emeril's falafel is worth its weight in stars. I'm not sure it merits five; I still think six tablespoons of flour would create a floury taste (?, but otherwise, delicious! Mainly, just want future falafel makers to know that using the canned versus the dry beans had no adverse effects. The texture was perfect and the patties stayed together nicely. Refrigerating the mixture before forming is definitely key. Don't skip this step. Maybe deep-frying is the authentic way to prepare, but for the health-conscious, pan frying in olive oil works well. The falafels came out golden brown and crispy and mouth-wateringly flavorful. I'm so happy I could dance. I can know make falafel in my own kitchen.
By costello_5417392
Exeter, RI
on May 13, 2009
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I love this recipe. I did not have trouble with texture, and I follow the recipe pretty much exactly. Refrigerating the dough may be the trick. I've made this over and over again, I don't know why I didn't review it before now. By the way, I use canned chickpeas, and I also pan fry instead of deep frying. Very easy and delicious.
By katemillerwells...
Canton, NY
on April 05, 2009
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This is a delicious recipe. I have made it a couple of times; I vary the spices. Most recently I omitted the coriander (b/c I didn't have any. Once the batter is made be sure to pack it in a bowl and refrigerate for the length of time specified. This makes it easier to form and keeps it together when cooking. Mine did not fall apart when frying.
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