Falafel Recipe - Cooking Index
Falafel Recipe - Cooking Index
| 2 cups | 474ml | Dried chickpeas - picked through, |
| And rinsed | ||
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Onion - coarsely chopped (small) |
| 6 | Garlic cloves - smashed | |
| 1 tablespoon | 15ml | Cumin seeds - toasted, ground |
| 1 tablespoon | 15ml | Coriander seeds - toasted, ground |
| 1/4 teaspoon | 1.3ml | Red pepper flakes |
| 2 | Handfuls fresh flat-leaf parsley - leaves coarsely | |
| Chopped | ||
| 1 | Handful fresh cilantro - leaves coarsely | |
| Chopped | ||
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Vegetable oil - for frying | ||
| 8 | Pita Breads - (see recipe), warm | |
| = (or store bought) | ||
| Tahini Sauce | ||
| 1/2 cup | 118ml | Tahini (sesame seed paste) |
| 1/2 cup | 118ml | Plain yogurt or water |
| 1 | Lemon - juiced | |
| 2 | Garlic cloves - chopped | |
| 1 | Salt | |
| 1 | Paprika | |
| === | ||
| Shredded lettuce | ||
| Sliced tomatoes | ||
| Chopped cucumbers |
Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.
Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees.
Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the Tahini Sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.
Tahini Sauce: Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing. (Makes about 1 cup)
This recipe yields 24 falafels.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D45) - from the TV FOOD NETWORK
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