My Favorite Falafel
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Chickpea (dried)2 tbsps
Parsley (finely chopped fresh)2 tbsps
Cilantro (finely chopped fresh)1 tsp
Salt1 tsp
Hot Red Pepper (dried)4 cloves
Garlic1 tsp
Cumin1 tsp
Baking Powder6 tbsps
FlourDirections:
1
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches
2
Let soak overnight, then drain
3
Or use canned chickpeas, drained
4
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade
5
Add the parsley, cilantro, salt, hot pepper, garlic, and cumin
6
Process until blended but not pureed
7
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse
8
You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands
9
Turn into a bowl and refrigerate, covered, for several hours
10
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets
11
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test
12
If it falls apart, add a little flour
13
Then fry about 6 balls at once for a few minutes on each side, or until golden brown
14
Drain on paper towels
15
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips
16
Drizzle with tahina thinned with water
17
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas
18
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches
19
Let soak overnight, then drain
20
Or use canned chickpeas, drained
21
Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade
22
Add the parsley, cilantro, salt, hot pepper, garlic, and cumin
23
Process until blended but not pureed
24
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse
25
You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands
26
Turn into a bowl and refrigerate, covered, for several hours
27
Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets
28
Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test
29
If it falls apart, add a little flour
30
Then fry about 6 balls at once for a few minutes on each side, or until golden brown
31
Drain on paper towels
32
Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips
33
Drizzle with tahina thinned with water
34
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas
35
Joan Nathan Shares Her Tips With Epicurious Tahina (also called tahini) is an oily paste made from ground sesame seeds
36
It is available in Middle Eastern markets and at www
37
Ethnicgrocer
38
Com
39
To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www
40
Ethnicgrocer
41
Com), mango amba (pickle), or sauerkraut
42
Tahina (also called tahini) is an oily paste made from ground sesame seeds
43
It is available in Middle Eastern markets and at www
44
Ethnicgrocer
45
Com
46
To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www
47
Ethnicgrocer
48
Com), mango amba (pickle), or sauerkraut