LebanonMiddle East

Falafel

Name: Falafel
Total time: 1 h
Yield: 4 servings
Ingredients: 250 g Dried chickpeas, soaked in cold water overnight and drained well; ½ Yellow onion, roughly chopped; 4 cloves Garlic, for the falafel; 1 cup Flat-leaf parsley, leaves and tender stems; ½ cup Cilantro, leaves and tender stems; 2 tsp Ground cumin; 1 tsp Ground coriander; ¼ tsp Cayenne pepper (ground); 1½ tsp Table salt, divided; ½ tsp Baking powder; 4 cups Vegetable oil, for deep-frying; ⅓ cup Tahini, for the sauce; 1 Lemon, juiced, for the sauce; 1 clove Garlic, grated, for the sauce; 150 g Roma tomatoes, sliced, for serving (optional); 1 Cucumber, sliced, for serving (optional)

1 hrServes 4$48.38

Soaked but uncooked dried chickpeas are ground with onion, garlic, parsley, cilantro, cumin, coriander, and cayenne, lightened with a little baking powder, shaped, and deep-fried until crisp and green inside, then served with a lemony tahini sauce. The chickpeas soak overnight, which is not included in the time.

Ingredients

250 gDried chickpeassoaked in cold water overnight and drained wellBuy 1 bag
½Yellow onionroughly choppedBuy 0.16 lb
4 clovesGarlicfor the falafelBuy 1 head
1 cupFlat-leaf parsleyleaves and tender stemsBuy 1 bunch
½ cupCilantroleaves and tender stemsBuy 1 bunch
2 tspGround cuminBuy 1 jar
1 tspGround corianderBuy 1 jar
¼ tspCayenne pepper (ground)Buy 1 jar
1½ tspTable saltdividedBuy 1 canister
½ tspBaking powderBuy 1 can
4 cupsVegetable oilfor deep-fryingBuy 2 bottles
⅓ cupTahinifor the sauceBuy 1 jar
1Lemonjuiced, for the sauce
1 cloveGarlicgrated, for the sauce
150 gRoma tomatoes (optional)sliced, for servingBuy 0.34 lb
1Cucumber (optional)sliced, for serving

Method

Pulse the soaked chickpeas, onion, 4 garlic cloves, parsley, cilantro, cumin, coriander, cayenne, and 1 tsp salt in a food processor until finely ground but not pasty; chill 30 minutes.
Stir in the baking powder and shape the mixture into small patties or balls.
Heat the oil to 350°F (175°C) and fry in batches until deep golden and crisp, 3 to 4 minutes; drain.
Whisk the tahini with the lemon juice, the grated garlic, the remaining salt, and cold water until smooth and pourable.
Serve the falafel with the tahini sauce, and tomato and cucumber if using.