Wednesday, May 15, 2013

Falafel Recipe

Photo: Falafel Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Falafel ) recipe. Enjoy the Middle Eastern cuisine and learn how to make Falafel. 


 2 cups dried chickpeas
1 medium onion, minced
5 garlic cloves, smashed
1 cup fresh cilantro, chopped (you can use parsley if you’re not a cilantro fan)
1 tsp baking powder
2 tsp freshly ground coriander
2 tsp ground cumin
½ tsp red pepper flakes
1 tbsp kosher salt
½ tsp black pepper
Vegetable oil for frying


Cover the chickpeas with water and soak for 24 hours.  Drain and set aside.

Using a food processor, pulse the chickpeas until they finely chopped but not baby food.  You want it to look like breadcrumbs.  Add the onion, garlic, cilantro, baking powder, coriander, cumin, red pepper flakes, salt and pepper to the mixture.  Process until the ingredients are incorporated and the mixture is a pale green.  It should still be a very grainy texture.  *Note:  If you have a small food processor, this might have to be done in batches.  Place the mixture in the refrigerator to firm up for about 45 minutes. 

Remove the mixture and carefully roll out 1” balls.  These will feel like they will fall apart, but they won’t…I promise!  Do not overwork them, this isn’t like making meatballs.  Gently form them and place them on a sheet pan.  Refrigerate for 15 minutes to firm up again.

While the falafel is chilling, heat an electric fryer or a large saucepan with oil.  The oil should be about an inch deep and about 350 degrees.

Gently drop the falafel into the hot oil and fry for about 3-5 minutes - they will be nice and golden brown.  Remove and place on a paper towel lined plate to drain. Serve falafel on pita bread with lettuce, tomato, red onion, cucumber and your desired sauce(s). 

Tahini Sauce

1 cup tahini paste
½ cup fresh lemon juice
3 garlic cloves, smashed
1 ½ tsp kosher salt
¾ cup plain yogurt

Blend together all ingredients and refrigerate until ready to use. 

Tzatziki Sauce

1 English cucumber, peeled and diced
1 cup plain yogurt
¼ cup fresh lemon juice
2 garlic cloves, smashed
Salt to taste

In a food processor, blend all ingredients until it becomes a sauce.  Water can be added if it’s too thick.  Refrigerate until ready to use.

Adapted from Washington Post

More recipes from the hummus blog:

Easy Falafel
Recipe for Hummus  
Spiced tomato & couscous soup
Authentic Moroccan Soup
Lentil Vegetable Soup

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