ISRAELI FALAFEL

Israeli Falafel image

Provided by Michael Skibitcky

Categories Food Processor Vegetarian Kid-Friendly Dinner Lunch Chickpea Deep-Fry Vegan Coriander Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes about 20 balls or disks

Number Of Ingredients 27

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Ingredients

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

Steps:

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.

Comment
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Md Hasan Islam Islam

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Thanks for sharing this recipe!

Rylz_art

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I'll definitely be making these again.

Siaw Richard

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Delicious!

friend Best

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These falafel were a bit bland for my taste. I think I'll add more spices next time.

huraira rehman

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I'm not a huge fan of falafel, but these were pretty good. They were crispy and flavorful, and the tahini sauce was delicious.

Maddox Summers

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These falafel were amazing! I served them with tahini sauce, Israeli salad, and pita bread. It was a perfect meal.

Jeni John

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The falafel were delicious, but they took a bit longer to cook than the recipe said. I had to keep an eye on them so they didn't burn.

Axzle Shelton

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These falafel were a bit too dry for my taste. I think I'll add more oil to the mixture next time.

frank scott

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I've made these falafel a few times now, and they're always a hit. They're so easy to make, and they're always delicious.

Mofenyi Trinity

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These falafel are amazing! They're so crispy on the outside and fluffy on the inside. The flavors are perfect, and they're not too greasy. I'll definitely be making these again.

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