I know Easter is tomorrow, but it just isn’t a food holiday for me. This year we won’t even be at home. We are taking my 3 year old skiing for the first time! I’m super excited. So instead, Falafel.
Falafel is one of the most perfect foods when done correctly; salty, herbaceous, crunchy on the outside, tender on the inside, delightful alone and outstanding with a few sauces. The important part of these falafels is that the chickpeas are not cooked, but simply soaked overnight. It takes a little more planning, but is work the effort. The texture is lighter and the flavor more fresh. Serve with your choice of toppings, or just snack on them as is.
- 2 cup dried chickpeas
- 1 large onion, roughly chopped (about 1 cup)
- 1/3 cup roughly chopped fresh parsley
- 1/3 cup roughly chopped fresh cilantro
- 2 teaspoons fine sea salt
- 1/2-1 teaspoon dried hot red pepper (optional)
- 6 large cloves of garlic
- 1/2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons baking powder
- 1/3 cup all purpose flour or chickpea flour if gluten-free
- Soybean or vegetable oil for frying
- Toppings of choice.
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and half of the flour, and pulse. Continue to add flour and pulse until the dough easily forms a ball when shaped with your hands, and is no longer sticky.
- Once dough is the right consistency, cover it and place in the refrigerator for 1 hour to overnight. You can cook it right away, but the texture is better if you allow it to sit.
- When ready to use remove the dough from the refrigerator and form the mixture into balls about the size of a walnut.
- Heat 2 inches of oil to 375 degrees in a wide deep pot and fry 1 ball to test. If it falls apart, add a little flour and try again. Then fry falafel balls in batches being careful not to overcrowd the pot. Fry until all sides are golden brown turning as needed.
- Drain on paper towels.
- I like my falafel best with baba ganouj and tahini sauce for dipping. Many like a sandwich in pita bread. Always serve with pickled or fermented something for that sour note.
For tahini sauce simply stir together tahini, water, lemon juice, salt and minced fresh garlic in proportions you like. I start with 2 TBL tahini, 2 TBL water, squeeze of lemon, one small clove of garlic, and a dash of salt. Minced fresh herbs go nicely here if you have extra parsley or cilantro.