Falafel

Description

If you like the deep-fried chickpea patties in Mediterranean restaurants, you’ll love this lighter version. Pair them with a crisp, slightly fruity rosé or white wine to complement the dried spices in the mix. Serve with chopped lettuce, tomatoes, and warmed pita rounds.

Summary

Yield
Servings
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 cup
dried chickpeas
1⁄2
large onion, roughly chopped
2 tablespoons
finely chopped fresh parsley
2 tablespoons
finely chopped fresh cilantro
1 teaspoon
salt
3⁄4 teaspoons
dried hot red pepper
4
garlic
1 teaspoon
cumin
1 teaspoon
baking powder
5 tablespoons
flour (between 4 and 6 )
1 gallon
Soybean or vegetable oil for frying

Instructions

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked 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 blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few 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.

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