Perfect Falafel With Cucumber Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and cucumber sauce. Make the sauce first. Ingredients:
cucumber sauce |
1 (6 ounce) container plain yogurt |
1/2 cucumber - peeled, seeded, and finely chopped |
1 teaspoon dried dill weed |
salt and pepper to taste |
1 tablespoon mayonnaise |
falafel |
1 1/4 cups dried chickpeas (7 oz) |
2 garlic cloves, finely chopped |
3/4 cup finely chopped onion (1 medium) |
1/2 cup chopped fresh cilantro |
1/4 cup chopped fresh flat-leaf parsley |
1 teaspoon fine sea salt |
3/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon black pepper |
1/2 teaspoon baking soda |
1/4 teaspoon cayenne |
about 6 cups vegetable oil (48 fl oz) |
Directions:
1. Cucumber Sauce:
2. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
3. Falafel:
4. (NOTE: Overnight soaking time not included in Prep Time.)
5. Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.
6. Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.
7. Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
8. Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).
9. Make more patties in same manner, arranging them in 1 layer on wax paper.
10. Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F.
11. Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.
12. (Cooks' note: Chickpeas can be soaked up to 24 hours.)
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