Falafel

Falafel
Falafel

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

falafels

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

24

servings

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

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