Falafel

By á-5947

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

Details

Servings 24
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

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