Falafel
Shelby
ingredients
- 1 1/2 cups dried chickpeas
- 1 1/2 cups finely chopped onions
- 6 tbsp chopped fresh parsley
- 3 cloves of garlic, minced
- 6 tbsp all purpose flour
- 6 tsp ground cumin
- 3 tsp baking powder
- 3 tsp lemon juice
- 3 tsp salt
- vegetable oil for frying
- pitas
- cucumbers, diced
- radishes, diced
- tomatoes, diced
- Tahini Yogurt Sauce
- 1 cup plain yogurt
- 3/4 cup tahini
- 6 tbsp lemon juice
- 3 tbsp minced parsley
- 3 tbsp olive oil
- 3/4 tsp salt
- 3/4 tsp cayenne pepper
directions
- 1
In a bowl pour enough cold water over chickpeas to cover by one inch. Cover and soak for four hours or overnight.
- 2
In a food processor, coarsely chop together chickpeas, onion, half the parsley and the garlic ~ 30 seconds.
- 3
Add flour, cumin, baking powder, salt and lemon juice. Pulse until just blended. Shape by heaping 1 tbsp into balls, flatten into 1/2 inch thickness. Arrange in single layer on rimmed baking sheet. Cover and refrigerate for up to twelve hours.
- 4
Pour vegetable oil about 1/2 an inch up frying pan. Heat oil over medium high heat. When hot, put in falafel. Cook about two minutes each side, until browned.
- 5
Serve with yogurt sauce, tomatoes, cucumbers and radishes.
Source: Sonja Johnson
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