Photo: Falafel Recipe
Ingredients
- 2 1/4 cups cooked chickpeas
- 3 scallions, coarsely chopped
- 1 large clove garlic, coarsely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon cayenne pepper
- Generous 1/4 cup coarsely chopped parsley
- Generous 1/4 cup coarsely chopped cilantro
- 1 egg
- 1 lemon, juiced
- Kosher salt
- 1 1/2 teaspoons baking powder
- 1/3 cup flour, plus 1/4 cup flour for shaping patties
- Vegetable oil, for frying
- Lettuce, for garnish
- Chopped salted tomatoes, for garnish
- Grated cucumber, for garnish
- White Bean Yogurt Sauce, recipe follows
Directions
In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.
- Creamy White Bean Yogurt Sauce
- 3/4 cup cooked white beans
- 1 small garlic clove, coarsely chopped
- 1/4 cup plain yogurt
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing
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By JBG in Maine
Belfast, ME
on May 20, 2012
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Like many of the previous reviewers, I'd never had falafel before either. It was an easy recipe to make - I really liked the flavors very much. I could have eaten all of them in one sitting, but held back!! This recipe is a keeper!
By kmmarsh14
carmel, IN
on May 19, 2012
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I should probably preface my review by saying that I had never tried falafel before making these, so I'm not really sure what falafel are traditionally supposed to taste like. However, I thought these were quite delicious. I did not make the white bean yogurt sauce, and I wish I had. I made a tzatziki sauce, and while it was ok, it didn't really go amazingly with the falafel. The reviewer who said this was the most difficult thing they'd ever made must be crazy - I thought it was really easy, even though it did take a little time. I also wish I'd served it more platter-style like Melissa did on the show, instead of making pita sandwiches out of it. I'll definitely be making these again, and giving the sauce a try too.
By sbenci
Pawleys Island, SC
on May 02, 2012
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My first time making something from this chef and I will be looking for more of her recipes. These were delicious and very easy to make!!
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