Falafel

Total Time:
24 hr 50 min
Prep:
30 min
Inactive:
24 hr
Cook:
20 min

Yield:
24 falafels
Level:
Intermediate

Ingredients
  • 2 cups dried chickpeas, picked through and rinsed
  • 1 teaspoon baking powder
  • 1 small onion, coarsely chopped
  • 6 garlic cloves, smashed
  • 1 tablespoon cumin seeds, toasted and ground
  • 1 tablespoon coriander seeds, toasted and ground
  • 1/4 teaspoon red pepper flakes
  • 2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
  • 1 handful fresh cilantro, leaves coarsely chopped
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying
  • 8 warm pita bread, store bought or homemade recipe follows
  • Tahini Sauce, recipe follows
  • Shredded lettuce, sliced tomatoes, chopped cucumbers
Directions
  • Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

  • Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

  • Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

  • Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

  • Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

Tahini Sauce:
  • 1/2 cup tahini (sesame seed paste)

  • 1/2 cup plain yogurt or water

  • 1 lemon, juiced

  • 2 garlic cloves, chopped

  • Pinch salt

  • Pinch paprika

  • Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

  • Yield: about 1 cup


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews