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FALAFEL

cook:

1 h

Picture for FALAFEL

1,689,072 views  Falafel is a wonderfully simple dish that will satisfy any craving, whether that be something healthy and nutritious, or savory and unctuous. Make it a snack to share, or have a full plate all to yourself. The prospects are truly endless here. Have we convinced you yet? Did you even need convincing in the first place? Let’s have some falafel and talk about it.

4 Servings

US

original

metric

INGREDIENTS

For the Falafel

For the Falafel

dried chickpeas

8 oz dried chickpeas

water

32 oz water

kosher salt

1 tbsp kosher salt

cumin seeds or 2 tsp ground cumin

1 tbsp cumin seeds or 2 tsp ground cumin

coriander seed or 1 1/2 tsp ground coriander

2 tsp coriander seed or 1 1/2 tsp ground coriander

Aleppo pepper

¼ tsp Aleppo pepper

garlic cloves, roughly chopped

2 garlic cloves, roughly chopped

small yellow onion, large diced

1 small yellow onion, large diced

loosely packed parsley leaves*, roughly chopped

¼ cup loosely packed parsley leaves*, roughly chopped

loosely packed dill fronds, roughly chopped

3 tbsp loosely packed dill fronds, roughly chopped

loosely packed mint leaves, roughly chopped

3 tbsp loosely packed mint leaves, roughly chopped

lemon zest

2 tsp lemon zest

kosher salt

2 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

baking powder

1 tsp baking powder

all purpose flour or chickpea flour

3 ½ tbsp all purpose flour or chickpea flour

As needed peanut, canola, or vegetable oil

As needed peanut, canola, or vegetable oil

*alternatively substitute:  parsley and 1/4 Cup cilantro

¼ cup *alternatively substitute: parsley and 1/4 Cup cilantro

For the Hummus

For the Hummus

dried chickpeas or 12 oz pre cooked (canned) chickpeas

6 oz dried chickpeas or 12 oz pre cooked (canned) chickpeas

water

28 oz water

kosher salt

1 tbsp kosher salt

garlic

2 cloves garlic

Juice of  lemon

1 Juice of lemon

Tahini

⅓ cup Tahini

extra virgin olive oil

½ cup extra virgin olive oil

ice water

¼ cup ice water

To garnish: sweet paprika or sumac

To garnish: sweet paprika or sumac

For the Tahini Sauce

For the Tahini Sauce

tahini

½ cup tahini

freshly squeezed lemon juice

¼ cup freshly squeezed lemon juice

ground cumin

½ tsp ground cumin

garlic clove, minced

1 garlic clove, minced

ice water

¼ cup ice water

To taste kosher salt

To taste kosher salt

DIRECTIONS

1.

For the Falafel

1.

Add the chickpeas to a large sealable container with water and salt. Let the chickpeas soak overnight at room temperature.

dried chickpeas

8 oz dried chickpeas

water

32 oz water

kosher salt

1 tbsp kosher salt

2.

Once the chickpeas have doubled or tripled in volume, drain and rinse them thoroughly. Reserve until ready to use.

3.

Toast spices in a medium skillet over medium heat for 3-4 minutes. Make sure to toss or stir them periodically. Reserve them until ready to use.

cumin seeds or 2 tsp ground cumin

1 tbsp cumin seeds or 2 tsp ground cumin

coriander seed or 1 1/2 tsp ground coriander

2 tsp coriander seed or 1 1/2 tsp ground coriander

Aleppo pepper

¼ tsp Aleppo pepper

4.

Add chickpeas, garlic, and onion to the food processor. Process until roughly chopped, about 30 seconds.

dried chickpeas

8 oz dried chickpeas

garlic cloves, roughly chopped

2 garlic cloves, roughly chopped

small yellow onion, large diced

1 small yellow onion, large diced

5.

Add the herbs, lemon zest, salt, pepper, and pulse until finely chopped. Add the baking powder and flour, pulse 2 or 3 times to combine the dry ingredients. The mixture should not be a paste but still, hold together when scooped.

loosely packed parsley leaves*, roughly chopped

¼ cup loosely packed parsley leaves*, roughly chopped

loosely packed dill fronds, roughly chopped

3 tbsp loosely packed dill fronds, roughly chopped

loosely packed mint leaves, roughly chopped

3 tbsp loosely packed mint leaves, roughly chopped

lemon zest

2 tsp lemon zest

kosher salt

2 tsp kosher salt

freshly ground black pepper

1 tsp freshly ground black pepper

baking powder

1 tsp baking powder

all purpose flour or chickpea flour

3 ½ tbsp all purpose flour or chickpea flour

6.

Shape the falafel mixture into golf ball-sized spheres for deep frying or patties for baking or pan-frying.

7.

Allow the shaped falafel to rest for a minimum of 30 minutes in the refrigerator.

8.

If deep-frying, heat 3 inches of oil in a large high-sided skillet to 325°F. Fry each falafel ball for 4-5 minutes or until well browned. Make sure not to overcrowd the pan, fry the falafel in batches. Transfer the fried falafel to a sheet tray lined with paper towels.

As needed peanut, canola, or vegetable oil

As needed peanut, canola, or vegetable oil

9.

If pan-frying, preheat a large skillet with just enough oil to completely cover the bottom of the pan. Once the oil is shimmering, add the falafel patties and cook for 4-5 minutes on each side. Transfer the falafel to a large plate.

As needed peanut, canola, or vegetable oil

As needed peanut, canola, or vegetable oil

10.

If baking, preheat the oven to 350°F with a fan (or 375°F without a fan). Brush a large rimmed baking sheet with a generous layer of oil. Gently place the falafel patties on the sheet tray and brush them with more oil. Bake for 15-20 minutes, flipping halfway through.

As needed peanut, canola, or vegetable oil

As needed peanut, canola, or vegetable oil

11.

Serve the falafel warm with a side of hummus and/or a drizzle of tahini sauce.

12.

For the Hummus

1.

Soak in water with salt. Skip steps 1-3 if you are using pre-cooked chickpeas.

water

28 oz water

kosher salt

1 tbsp kosher salt

2.

Drain, rinse, measure chickpeas.

dried chickpeas or 12 oz pre cooked (canned) chickpeas

6 oz dried chickpeas or 12 oz pre cooked (canned) chickpeas

3.

Simmer chickpeas for 2 hours then, once again, drain and rinse the chickpeas

4.

Combine chickpeas and garlic in the base of the food processor. Process until the mixture becomes homogeneous and relatively smooth.

garlic

2 cloves garlic

5.

With the machine still running, add the lemon juice, tahini, olive oil, and enough ice water to reach a smooth consistency. Process for 4-5 minutes until the hummus is smooth and fluffy.

Juice of  lemon

1 Juice of lemon

Tahini

⅓ cup Tahini

extra virgin olive oil

½ cup extra virgin olive oil

ice water

¼ cup ice water

6.

Season the hummus with salt.

7.

Reserve in the refrigerator until ready to use for up to 5 days.

8.

For the Tahini Sauce

1.

Combine tahini, lemon juice, cumin, and garlic in a small bowl. Whisk until well until combined.

tahini

½ cup tahini

freshly squeezed lemon juice

¼ cup freshly squeezed lemon juice

ground cumin

½ tsp ground cumin

garlic clove, minced

1 garlic clove, minced

2.

Slowly stream in the water while whisking until the desired thickness has been achieved.

ice water

¼ cup ice water

3.

Season to taste with salt.

To taste kosher salt

To taste kosher salt

4.

Reserve until ready to use or in the refrigerator for 5 days.

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