Falafel
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
46
Spice
45
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Baking Powder1 small
Onion (coarsely chopped)1 tsp
Red Pepper Flake1 cup
Plain Yogurt1 pinch
Salt1 pinch
PaprikaDirections:
1
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches
2
Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size
3
Drain and rinse thoroughly
4
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either
5
Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed
6
Taste and season with salt and pepper
7
Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes
8
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F
9
Roll the falafel mixture into ping-pong size balls
10
(Alternatively, use an ice cream scoop
11
) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom
12
Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch
13
Remove the falafels with a slotted spoon and drain on a platter lined with paper towels
14
Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each
15
Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers
16
Serve immediately
17
Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce
18
Adjust seasoning, to taste, and serve with falafels or as a salad dressing