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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Ingredients:
2 cups dried chickpeas, picked through and rinsed |
1 teaspoon baking powder |
1 small onion, coarsely chopped |
6 garlic cloves, smashed |
1 tablespoon cumin seeds, toasted and ground |
1 tablespoon coriander seeds, toasted and ground |
1/4 teaspoon red pepper flakes |
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped |
1 handful fresh cilantro, leaves coarsely chopped |
kosher salt and freshly ground black pepper |
vegetable oil, for frying |
8 warm pita bread, store bought or homemade recipe follows |
tahini sauce, recipe follows |
shredded lettuce, sliced tomatoes, chopped cucumbers |
Directions:
1. Put the dried chickpeas in a large bowl and add cool water to cover by 2 inches. Soak the beans in the refrigerator for at least 18 hours or up to 24; the chickpeas will swell to triple their original size. Drain and rinse thoroughly.
2. Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.
3. Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.
4. Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
5. Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.
6. Tahini Sauce:
7. 1/2 cup tahini (sesame seed paste)
8. 1/2 cup plain yogurt or water
9. 1 lemon, juiced
10. 2 garlic cloves, chopped
11. Pinch salt
12. Pinch paprika
13. Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.
14. Yield: about 1 cup
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