Tuesday, May 12, 2009


So we made tzatziki, now we'll make falafel.

Soak a cup of dried chickpeas for 20-24 hours in water. Chickpeas expand a lot, so cover them with 3-4 inches of water.

Pulse the drained chickpeas in a food processor with 1 tsp coriander powder, 1 tbsp cumin, 1 tsp cayenne or chili powder, 1/2 C chopped cilantro, 1/2 C chopped parsley, 1 tbsp fresh squeezed lemon juice, 1/2 tsp baking soda, dash sea salt and 1 small onion, quartered. Make sure the falafel batter is somewhat dry, but still sticks together. If it's too dry, add a few drops of lemon juice. Once the batter is smooth and uniform in texture (it will be somewhat gritty) heat up a deep saucepan with about half an inch or so of vegetable oil in it. once the oil is just barely bubbling, and a drop of batter fries quickly, you're ready to go.

Make the falafel batter into tablespoon sized balls and drop into the oil, no crowding! While the first batch is in the pan, set a timer for 5 mins, grab a slotted spoon and some paper bags or paper towls for draining the falafel. After about 2-3 minutes, turn the falafels over using the slotted spoon. The undersides should be brown. After another 2-3 minutes, remove and drain.
Continue until all the falafels are done.

Serve with lettuce and tomato (and kalamata olives if you have them) in pita bread with tzatziki sauce.

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