Cooking Index - Cooking Recipes & IdeasFalafel Recipe - Cooking Index


Courses: Main Course

Recipe Ingredients

2 cups 474mlDried chickpeas - picked through,
  And rinsed
1 teaspoon 5mlBaking powder
1 teaspoon 5mlOnion - coarsely chopped (small)
6   Garlic cloves - smashed
1 tablespoon 15mlCumin seeds - toasted, ground
1 tablespoon 15mlCoriander seeds - toasted, ground
1/4 teaspoon 1.3mlRed pepper flakes
2   Handfuls fresh flat-leaf parsley - leaves coarsely
1   Handful fresh cilantro - leaves coarsely
  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 118mlTahini (sesame seed paste)
1/2 cup 118mlPlain yogurt or water
1   Lemon - juiced
2   Garlic cloves - chopped
1   Salt
1   Paprika
  Shredded lettuce
  Sliced tomatoes
  Chopped cucumbers

Recipe Instructions

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.

FOOD 911 with Tyler Florence - (Show # FO-1D45) - from the TV FOOD NETWORK


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