Aunt's Falafel Recipe
Serves 1
Directions
- 1Drain the water from the chickpeas that have been soaking overnight and put them into a food processor.
- 2Add white onion, garlic, a light kiss of baking powder, and a tiny bit more cornstarch to the food processor.
- 3Season the mixture with a generous pinch of salt, coriander, chili powder, turmeric, and cumin.
- 4Add a handful of cilantro and parsley and a quick splash of water to the food processor.
- 5Blend the mixture, giving it a quick flick of the wrist every couple of minutes, until it's not too dry and not too wet.
- 6Cover the falafel mixture with saran wrap and refrigerate for about an hour.
- 7For the tahini sauce, start with plain yogurt, then add tahini (sesame paste), salt, and lemon juice.
- 8Grate in some fresh garlic, ensuring it almost melts into the yogurt.
- 9Thin out the sauce with a little bit of water until it reaches a desired sauce-like consistency.
- 10Use a special falafel maker to form the falafel by pulling down the lever, tossing in the mixture, and giving it a quick low fade.
- 11Drop the formed falafel into hot oil and fry for a couple of minutes at 325 degrees Fahrenheit (163 Celsius).
- 12Once cooked, the falafel will float to the top, indicating they are crispy on the outside and fluffy and tender on the inside.
- 13To serve, grab a hot pita, turn it into a pocket, and shove the falafel inside.
- 14Add tahini sauce, chopped tomatoes, cucumber, fresh mint leaves, and pickled turnips to the pita.
Ingredients
- chickpeas, soaked overnight
- white onion
- 2 garlic cloves
- baking powder
- cornstarch
- salt
- coriander
- chili powder
- turmeric
- cumin
- cilantro
- parsley
- water
- plain yogurt
- tahini (sesame paste)
- salt
- lemon juice
- fresh garlic
- water
- hot pita
- tomatoes
- cucumber
- fresh mint leaves
- pickled turnips
Equipment
food processorsaran wrapfalafel makerhot oilfrying pan
Tips
- The falafel mixture should be not too dry and not too wet.
- Falafel will float to the top when they are ready.
- Grate the fresh garlic for the tahini sauce so it almost melts in the yogurt.
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