Middle Eastern Flavor (Print Version)
# Ingredients:
01 -
1/4 teaspoon of chili powder.
02 -
6 garlic cloves, peeled and ready.
03 -
1 teaspoon table salt.
04 -
1 cup cilantro leaves, gently pressed.
05 -
1 cup parsley, loosely packed.
06 -
2 teaspoons ground cumin.
07 -
2 cups of canned chickpeas, rinsed and dried.
08 -
2 cups onions, chopped into medium pieces.
09 -
1/2 cup plain flour.
10 -
2 teaspoons of baking powder.
11 -
Canola oil for frying.
12 -
1/4 cup creamy tahini (sesame paste).
13 -
1 1/4 cups plain yogurt (any fat level).
14 -
Pita bread (optional as a serving base).
15 -
Salt and black pepper, adjustable to taste.
16 -
2 tablespoons of freshly squeezed lemon juice.
# Instructions:
01 -
In a food processor, toss in onions, garlic, chickpeas, parsley, cilantro, cumin, salt, chili powder, and baking powder. Blend until it's all mixed but still a bit chunky. Add flour after pulsing for a bit longer, then give everything a final stir. Shift the mix into a bowl, seal it with plastic wrap, and chill it for an hour.
02 -
As the falafel mixture chills, grab a bowl and mix yogurt, tahini, and lemon juice together. Sprinkle in salt and pepper to your liking. Cover and pop it in the fridge till you're ready to use.
03 -
After the mix is cool, take small chunks (about 3 tablespoons each) and shape into rounds. Press gently to create patties. If it feels sticky, sprinkle a bit more flour. Heat a big sauté pan with a good layer of canola oil for a few minutes. Once hot, add the patties. Cook on one side for 3 minutes, flip, and cook the other side till done. Place on paper towels to cool and sprinkle with salt right away. Repeat until they're all cooked.
04 -
Warm pita halves and tuck in three or four falafel patties. Pour on your tahini sauce generously before enjoying.
05 -
If frying's not your thing, look up baked falafel instead. Not into tahini? Cool Greek yogurt works perfectly as a creamy topper.
# Notes:
01 -
You’ll learn to make both falafel and tahini sauce on your own. No food processor? No problem. Crush the chickpeas with a fork and finely mince the other ingredients by hand. Swap all-purpose flour with chickpea flour to make it gluten-free.