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Israeli Falafel
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Israeli Falafel For tahini sauce | |
1/2 cup | tahini, (sesame seed paste) |
4 1/2 teaspoons | fresh lemon juice |
1/2 small | onion, chopped, (about 1/4 cup) |
1/2 teaspoon | kosher salt |
1/2 teaspoon | ground black pepper |
For falafel 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained | |
1 small | onion, diced, (about 1/2 cup) |
2 cloves | garlic, peeled and smashed |
2 tablespoons | fresh parsley, finely chopped |
1 teaspoon | ground cumin |
1 teaspoon | ground coriander |
1 teaspoon | salt |
1/2 teaspoon | dried red pepper flakes |
1/2 teaspoon | baking soda |
About 6 cups | vegetable oil for frying |
To serve | |
5 to 6 | pita breads, top 1/3 cut off each |
2 | plum tomatoes, seeded and diced |
1 small | onion, diced |
1 | green bell pepper, seeded and diced |
1 | cucumber, peeled, seeded, and diced |
Pickled turnip*
Mango amba (pickle)*
Harissa hot sauce
*Available from ethnicgrocer.com
Make tahini sauce
In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
Make falafel
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350°F.
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350°F between each batch.
To serve:
Divide falafel balls among pita pockets. Tuck in diced tomatoes, onion, pepper, and cucumber, pickled turnip, and mango amba. Drizzle in tahini sauce and harissa sauce. Serve immediately.
Epicurious
July 2009
by Chef Michael Skibitcky, The Culinary Institute of America
2009-03-26 13:13:15.0
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