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FALAFEL

Name: FALAFEL
Cook time: 3600 s
Total time: 3600 s
Yield: 4 Servings
Ingredients: For the Falafel; 8 oz dried chickpeas; 32 oz water; 1 tbsp kosher salt; 1 tbsp cumin seeds or 2 tsp ground cumin; 2 tsp coriander seed or 1 1/2 tsp ground coriander; 1/4 tsp Aleppo pepper; 2 garlic cloves, roughly chopped; 1 small yellow onion, large diced; 1/4 cup loosely packed parsley leaves*, roughly chopped; 3 tbsp loosely packed dill fronds, roughly chopped; 3 tbsp loosely packed mint leaves, roughly chopped; 2 tsp lemon zest; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp baking powder; 3 1/2 tbsp all purpose flour or chickpea flour; As needed peanut, canola, or vegetable oil; 1/4 cup *alternatively substitute: parsley and 1/4 Cup cilantro; For the Hummus; 6 oz dried chickpeas or 12 oz pre cooked (canned) chickpeas; 28 oz water; 1 tbsp kosher salt; 2 cloves garlic; 1 Juice of lemon; 1/3 cup Tahini; 1/2 cup extra virgin olive oil; 7/24 cup ice water; To garnish: sweet paprika or sumac; For the Tahini Sauce

cook:

1 h

1,711,907 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

original

metric

INGREDIENTS

For the Falafel

8 oz dried chickpeas

32 oz water

1 tbsp kosher salt

1 tbsp cumin seeds or 2 tsp ground cumin

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

¼ tsp Aleppo pepper

2 garlic cloves, roughly chopped

1 small yellow onion, large diced

¼ cup loosely packed parsley leaves*, roughly chopped

3 tbsp loosely packed dill fronds, roughly chopped

3 tbsp loosely packed mint leaves, roughly chopped

2 tsp lemon zest

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

3 ½ tbsp all purpose flour or chickpea flour

As needed peanut, canola, or vegetable oil

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

For the Hummus

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

28 oz water

1 tbsp kosher salt

2 cloves garlic

1 Juice of lemon

⅓ cup Tahini

½ cup extra virgin olive oil

¼ cup ice water

To garnish: sweet paprika or sumac

For the Tahini Sauce

½ cup tahini

¼ cup freshly squeezed lemon juice

½ tsp ground cumin

1 garlic clove, minced

¼ cup ice water

To taste kosher salt

DIRECTIONS

For the Falafel

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

8 oz dried chickpeas

32 oz water

1 tbsp kosher salt

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

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.

1 tbsp cumin seeds or 2 tsp ground cumin

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

¼ tsp Aleppo pepper

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

8 oz dried chickpeas

2 garlic cloves, roughly chopped

1 small yellow onion, large diced

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.

¼ cup loosely packed parsley leaves*, roughly chopped

3 tbsp loosely packed dill fronds, roughly chopped

3 tbsp loosely packed mint leaves, roughly chopped

2 tsp lemon zest

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp baking powder

3 ½ tbsp all purpose flour or chickpea flour

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

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

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

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

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

11.

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

12.

For the Hummus

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

28 oz water

1 tbsp kosher salt

Drain, rinse, measure chickpeas.

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

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

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

2 cloves garlic

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.

1 Juice of lemon

⅓ cup Tahini

½ cup extra virgin olive oil

¼ cup ice water

Season the hummus with salt.

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

For the Tahini Sauce

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

½ cup tahini

¼ cup freshly squeezed lemon juice

½ tsp ground cumin

1 garlic clove, minced

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

¼ cup ice water

Season to taste with salt.

To taste kosher salt

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

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