Rina Younan's Falafel Sandwich
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 1 hr
- Active: 40 min
Ingredients
Falafel:
Canola oil, for frying
1 pound dried chickpeas, soaked overnight
2 tablespoons all-purpose flour
2 teaspoons cumin
2 teaspoons salt
2 teaspoons ground turmeric
1 teaspoon chile flakes
1 teaspoon ground coriander
5 large cloves garlic
1 yellow onion, chopped
1/2 bunch fresh cilantro, chopped
1/2 bunch fresh curly parsley, chopped
1/4 cup white sesame seeds
Feta Garlic Mousse:
3/4 teaspoon unflavored powdered gelatin
1/2 cup heavy cream
6 ounces feta
6 cloves garlic, roasted
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Wheatberry and Honey Pita:
4 cups white flour, plus more for dusting
2 tablespoons sugar
2 tablespoons yeast
1 cup wheatberry flour or 2/3 cup wheatberries, milled in blender then sifted
1/4 cup honey
1/4 cup good quality olive oil, plus more for greasing
2 teaspoons kosher salt
Directions
- For the falafels: Fill a large skillet halfway up the side with oil. Heat until a deep-frying thermometer inserted into the oil reaches 375 degrees F.
- Place the chickpeas, flour, cumin, salt, turmeric, chile flakes, coriander, garlic, onions, cilantro and parsley in a food processor, and pulse until ground down to a coarse cornmeal consistency. Chill for 10 minutes in the fridge.
- Once chilled, scoop about 2 ounce balls of the falafel mix, and roll in the sesame seeds. Fry the balls, no more than 5 at a time, until golden brown, about 2 minutes on each side. Set the falafels on a paper-towel-lined sheet pan or plate as they come out of the oil to drain.
- For the mousse: Dissolve the gelatin in 1 tablespoon water. Combine the heavy cream, feta and garlic in a sauce pot and heat until the feta slightly melts, 2 minutes. Pull off the heat and stir in the gelatin and olive oil. Then place in a blender and blend until very smooth. Scoop the mixture into a shallow bowl or container and season with salt and pepper. Refrigerate or blast chill, and set aside.
- For the pita: Preheat the oven to 550 degrees F. In a medium bowl, combine 2 cups warm water, the flour, sugar and yeast. Cover and let it rise in a warm place for 10 minutes.
- Place the honey, olive oil, salt and dough mixture into a stand mixer fitted with a dough hook attachment. Beat until the dough is soft, 10 minutes. Turn the dough onto a floured cutting board and cut into 4 to 8 pieces. Roll the pieces into round dough balls, and then flatten using your hands or a rolling pin to 1/2-inch thick and 4- to 6-inch round. Place the dough rounds onto an oil-greased sheet tray and bake until the dough is cooked, 2 to 4 minutes.
- To serve, layer the mousse and falafel on top of the pita bread (taco-style), and serve.