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Falafel

Although tahini sauce is the traditional accompaniment, I like to serve it with a tzatziki sauce but feel free to serve it with hummus, tahini or no sauce at all!
Prep Time20 minutes
Cook Time30 minutes
Soaking Time8 hours
Total Time50 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
Calories: 1429kcal

Ingredients

  • 1 cup dried chickpeas soaked see note
  • 2 cloves garlic peeled and smashed
  • ½ cup fresh parsley stems and leaves
  • ½ cup fresh cilantro stems and leaves
  • cup rinsed and chopped leeks
  • cup chopped onion
  • 2 Tablespoons fresh ginger peeled and chopped
  • ½ teaspoon cumin
  • ½ teaspoon baking powder
  • 1 small pita bread torn and soaked in water for 1 to two minutes
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 ½ cups canola oil for frying
  • Tzatziki sauce
  • 1 cup lebneh
  • 2 cloves garlic minced
  • 1 diced persian cucumber
  • 1 Tablespoon dried mint or 2 Tablespoons fresh minced
  • 1 Tablespoon fresh dill minced
  • juice of ½ of a lemon

Instructions

  • Note: to soak the chickpeas: place dried chickpeas in a large bowl and cover with 2 inches cold water. Let soak overnight. 
  • Drain beans and proceed with the recipe. If time is short, place chickpeas in a medium sized saucepan and cover with about 4 inches of water. Bring chickpeas and water to a boil and boil for 2 minutes. Turn off the heat and let beans soak for 1 hour. Drain and proceed with the recipe.
  • To make the falafel, add the chickpeas, garlic, parsley, cilantro, leeks, onions and ginger. Pulse until the mixture takes on a green hue and has a texture similar to cooked quinoa or grits.  
  • Soak the torn pita bread in water for 1 to 2 minutes and squeeze dry. Add to the falafel mixture along with the cumin and salt. 
  • Taste and adjust seasoning. Add the baking powder and pulse until combined.
  • Heat the oil in a large skillet (you want to have about ½ of inch of oil in the bottom of the pan. Heat the oil to 350 degrees (use a candy thermometer to measure temperature). While the oil heats, line a sheetpan with several layers of paper towels. When the oil is hot, scoop about 1 ½ Tablespoons of falafel mix into your hands and form a small patty. 
  • When the oil is hot, scoop about 1 ½ Tablespoons of falafel mix into your hands and form a small patty.
  • Using a spatula, slide the patty into the hot oil. Cook until the patty is deep brown and turn over the finish cooking. Remove patty from the oil and place on the paper towel lined pan. Each patty should cook for about 3 - 4 minutes.
  • Repeat with the remaining falafel mixture. You can keep the patties warm in an oven set to 200 degrees. Serve immediately with diced tomatoes, cucumber slices, fresh pita and Tzatziki sauce

Tzatziki Sauce

  • Combine all the ingredients in a small bowls and stir to combine. Can be made 1 day ahead. 

Notes

Do not use canned chickpeas in this recipe! Since the canned chickpeas are heat processed and canned in liquid, the chickpeas are softer and result in a mushy falafel!!

Nutrition

Calories: 1429kcal | Carbohydrates: 186g | Protein: 56g | Fat: 55g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 2826mg | Potassium: 3080mg | Fiber: 39g | Sugar: 37g | Vitamin A: 4210IU | Vitamin C: 65.7mg | Calcium: 833mg | Iron: 16.7mg