Middle Eastern Delight (Print Version)
# Ingredients:
01 -
2 cups cooked chickpeas, well-drained.
02 -
6 cloves of garlic.
03 -
2 teaspoons cumin powder.
04 -
1 teaspoon of salt.
05 -
1/4 teaspoon ground chili.
06 -
2 teaspoons baking powder.
07 -
1/2 cup regular flour.
08 -
2 cups coarsely chopped white onion.
09 -
1 cup loosely packed cilantro.
10 -
1 cup loosely packed parsley.
11 -
Cooking oil, like canola oil, for frying.
12 -
Pita bread for serving.
13 -
1/4 cup sesame paste (tahini).
14 -
1 1/4 cups plain yogurt (choose fat-free or full-fat).
15 -
A couple of tablespoons of fresh lemon juice.
16 -
Season with pepper and salt to your taste.
# Instructions:
01 -
Throw the chickpeas, onion, garlic, parsley, cilantro, baking powder, salt, chili, and cumin into a food processor. Pulse everything together until it’s blended but still has a bit of chunkiness. Sprinkle in the flour and give it another quick pulse to combine. Scoop the mixture into a bowl, wrap it up with plastic, and let it chill in the fridge for an hour.
02 -
While your falafel mixture rests, whip up a quick sauce by stirring the tahini, yogurt, and lemon juice together in a mixing bowl. Add salt and pepper to adjust the flavor to your liking. Pop the bowl into the fridge to chill.
03 -
Take the chilled falafel mix and shape it into balls using a couple of spoons or a small scoop (about 3 tablespoons each). Gently press them into round patties. If it feels sticky, sprinkle in a bit more flour. Warm up a sauté pan over medium heat and pour enough canola oil to generously cover the bottom. Let the oil heat up for a few minutes, then place the falafel patties in one at a time. Cook them until golden brown on one side, roughly 3 minutes, then flip and repeat. Move the crispy patties to a cooling rack lined with paper towels and salt them while they’re still hot. Keep frying in batches until all are done.
04 -
Heat the pita bread and split it into halves. Stuff each half with a few falafel patties and pour on the chilled tahini sauce. Serve right away for the best flavor.
05 -
If frying isn’t your thing, check out the baked option for a crispy falafel. Not into tahini sauce? A dollop of plain Greek yogurt can work as a fresh and creamy match for the falafel.
# Notes:
01 -
This includes steps for making falafel and tahini sauce by hand. If you don’t have a food processor, mash the chickpeas with a fork and chop the rest finely. For a gluten-free option, switch the flour for chickpea flour.