Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d’oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don’t sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).

　　

Ingredients

makes about 2 dozen falafels

　　2 cups dried chickpeas, picked through and rinsed

　　1 small red onion, coarsely chopped

　　4 garlic cloves, smashed

　　1/2 cup coarsely chopped fresh flat-leaf parsley

　　1/2 cup coarsely chopped fresh cilantro

　　1/2 cup coarsely chopped fresh mint

　　1 teaspoon ground cumin

　　1 teaspoon ground coriander

　　1 teaspoon baking powder

　　1 1/2 tablespoons kosher salt

　　1 1/2 teaspoons freshly ground black pepper

　　Canola oil, for frying

　　Tahini Sauce (recipe follows)

　　

Tahini Sauce

1/2 cup tahini (sesame seed paste)

　　1 tablespoon soy sauce

　　Juice of 1 lemon

　　2 garlic cloves, minced

　　Pinch of kosher salt

　　(makes 1 cup)

　　

Step 1

Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.

　　

Step 2

Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.

　　

Step 3

Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you’re good to go.

　　

Step 4

Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they’ll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don’t stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

　　

Step 5

To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.

　　

Tahini Sauce

Step 6

Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.

　　Michael's Genuine Food