Falafel
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
40
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cloves
Garlic (smashed and finely chopped)1
Bay Leaf1.5 tsps
Coriander Seed1.5 tsps
Cumin Seed1 cup
Breadcrumbs1 pinch
Cayenne Pepper1 cup
Tahini1 cup
Lemon Juice (fresh)2 tbsps
Olive OilDirections:
1
Watch how to make this recipe
2
Peanut or other neutrally flavored oil, for frying To cook the chickpeas: Drain the chickpeas from the soaking water and place in a medium saucepan
3
Toss in the garlic, bay leaf, carrot, celery, thyme and onion
4
Add water to the pan until it covers the chickpeas by about 2 inches of water
5
Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the chickpeas are very soft and tender, 35 to 40 minutes
6
Turn the heat off
7
Season the water generously with salt and let sit for 15 minutes
8
Drain the chickpeas from the cooking liquid and remove the veggies, bay leaf and thyme and discard
9
To make the falafel: In a food processor, pulse the chickpeas until they look coarse and grainy but are NOT a puree
10
In a dry saute pan, toast the coriander and cumin seeds over medium heat until they are very aromatic, 3 to 4 minutes
11
Pulverize in a spice grinder until they are a powder
12
Transfer the pulsed chickpeas to a mixing bowl and add the cilantro, parsley, breadcrumbs, cayenne, garlic, lemon zest, onions and ground spices
13
Gently stir to combine
14
Taste the mixture to see if the mix needs seasoning, season with salt if needed
15
Form the mixture into balls the size of walnuts and gently press to make patties
16
Lightly dust with flour on both sides and pat off excess
17
Place the patties on a sheet tray and let hang out in the fridge for at least 1 hour
18
Add oil to a large straight-sided saute pan until the oil is about 1/2-inch deep
19
Bring the oil to a medium-high heat
20
Add the falafel to the pan and fry them on both sides until they are brown and crispy
21
Remove the falafel from the pan and dry on paper towels
22
Serve the falafel in pitas with lettuce, tomatoes, cucumbers and Tahini Sauce
23
In the food processor, combine the tahini, lemon juice, cilantro, garlic and cayenne
24
Puree until smooth
25
While the machine is running, add the olive oil and about 1/2 cup water
26
Season the sauce with salt
27
Taste and re-season, if needed
28
Refrigerate, covered, until ready to serve