Israeli Falafel
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
62
Spice
54
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4.5 tsps
Lemon Juice (fresh)1 small
Onion (diced)1 tsp
Kosher Salt1 tsp
Ground Black Pepper2 cloves
Garlic (peeled and smashed)2 tbsps
Parsley (fresh, finely chopped)1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Salt1 tsp
Red Pepper Flake (dried)1 tsp
Baking Soda6 cups
Vegetable Oil (for frying)Directions:
1
Make tahini sauce In food processor or blender, combine all ingredients and 1/4 cup water
2
Process into smooth paste
3
(DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day
4
) In food processor or blender, combine all ingredients and 1/4 cup water
5
Process into smooth paste
6
(DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day
7
) Make falafel In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda
8
Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy)
9
(DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day
10
) In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F
11
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks
12
Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes
13
Drain on paper towels
14
Repeat to fry remaining falafel, returning oil to 350°F between each batch
15
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda
16
Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy)
17
(DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day
18
) In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F
19
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks
20
Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes
21
Drain on paper towels
22
Repeat to fry remaining falafel, returning oil to 350°F between each batch