Recipe for Falafel
Street food in many Arabic countries, falafel is a delicious Arabic fast food of fried balls (or patties) of ground and seasoned chickpeas stuffed into a pita bread with lettuce, tomatoes, and a tahini sauce. It’s amazingly easy to make. The chickpeas are soaked overnight and not cooked before being ground up in the food processor with the other ingredients.
Preparation time: 30 minutes, plus overnight for soaking the chickpeas
Cooking time: 15 minutes
Yield: 4 servings
1-1⁄4 cups dried chickpeas, soaked overnight in room-temperature water
1 medium onion, chopped
2 cloves garlic, minced
1⁄4 cup packed flat-leaf parsley leaves
2 teaspoons ground cumin
1⁄2 teaspoon ground coriander
1-1⁄2 teaspoons salt
1⁄2 teaspoon baking soda
1⁄4 teaspoon ground cayenne pepper
2 tablespoons all-purpose flour
Vegetable oil for frying
4 pita breads, warmed
2 cups iceberg lettuce, shredded
1 tomato, cored and diced
1⁄2 cup Tahini with Yogurt Dip
Drain the chickpeas. Place in a food processor bowl and coarsely chop.
Add the onion, garlic, parsley, cumin, coriander, salt, baking soda, and cayenne pepper. Process until finely chopped.
Place the mixture in a bowl and add the flour.
With wet hands, form 4 patties, about 3 inches in diameter.
Fill a large nonstick skillet with 1⁄2 inch of the vegetable oil. Heat over medium-high heat. Fry the falafels on each side until golden brown. Drain on paper towels.
Open one edge of the pita breads. Place a quarter of the lettuce and tomatoes in each. Place a falafel in each pita bread. Drizzle the falafel with some of the Tahini with YogurtDip.
To serve falafel as an appetizer, roll the mixture into small bite-sized balls and fry them until golden brown. Serve on a bed of lettuce and diced tomato. Drizzle generously with some of the sauce.
Tahini with Yogurt Dip
Preparation time: 5 minutes
Yield: 2-1/4 cups
1 cup tahini
1-1/4 cups drained or Greek-style yogurt
Combine the tahini and yogurt in a mixing bowl. Taste and add salt if necessary.