Directions for: Falafel 2
Ingredients
For the Falafel250 mL (1 cup) dried chickpeas
125 mL (1/2 cup) fine bulgur
60 mL (1/4 cup) all-purpose, unbleached flour
10 mL (2 teaspoons) baking powder
10 mL (2 teaspoons) salt
Vegetable oil for deep-frying
1 onion, coarsely chopped
8 clove garlic
Juice of one lemon
60 mL (1/4 cup) curly-leaf parsley
60 mL (1/4 cup) cilantro
10 mL (2 teaspoons) ground coriander
5 mL (1 teaspoon) ground cumin
5 mL (1 teaspoon) ground cinnamon
2 mL (1/2 teaspoon) cayenne
Tarator Bi Tahina SauceJuice of one lemon
30 mL (2 tablespoons) tahini (sesame paste)
1 clove garlic, chopped
15 mL (1 tablespoon) Dijon mustard
5 mL (1 teaspoon) toasted sesame oil
1 egg yolk
180 mL (3/4 cup) vegetable oil
Water, about 45 ml (3 tablespoons)
Salt and pepper
Directions
For the Falafel1. Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well.
2. Place the chickpeas in a large pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool.
3. In a bowl, combine the bulgur, flour, baking power and salt. Set aside.
4. Heat the oil, setting the fryer to high.
5. In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until pured. Add the bulgur mixture and pulse until a smooth dough forms.
6. For each falafel, shape 30 ml (2 tablespoons) of dough into a ball with your hands or two spoons.
7. Fry the falafel in batches of 6 to 8 until golden brown, about 5 minutes.
Tarator Bi Tahina Sauce1. In a bowl, whisk together the lemon juice, tahini, garlic, mustard, sesame oil and egg yolk. While whisking constantly, add the vegetable oil in a thin stream, alternating with the water. Season with salt and pepper.
See more: Fry, Herbs, Appetizer, Vegetarian, Middle Eastern, Rice/Grain, Snack