Falafel
Falafel
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| Yield |
| 20Balls |
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Falafel
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Ingredients
- 2 cups chickpeas, canned
- 1/2large onionsroughly chopped (about 1/2 cup)
- 2tablespoon finely chopped fresh parsley
- 2tablespoon finely chopped fresh cilantro
- 1tablespoon kosher salt
- 1teaspoon dried hot red pepper
- 4cloves garlic
- 1teaspoon cumindried
- 1teaspoon baking powder
- 1/2cup flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
Yield:
Instructions
- Place the drained chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until well blended.
- Sprinkle in the baking powder and flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate for 30 minutes.
- Form the chickpea mixture into balls about the size of walnuts.
- Heat 3 inches of oil to 375ºF in a deep pot or fryer and fry 1 ball to test. If it falls apart, add a little flour, then test again. adjust seasoning as needed.
- Fry falafel balls for 2-3 minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
- Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in most super markets or Middle Eastern markets. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut