Falafel with Tzatziki Dip

Falafel balls on plate with a side of yogurt dip

I didn’t know how easy it was to make your own falafel until I tried this recipe which I adapt­ed from Ains­ley Har­riott.    Falafel are ground chick­pea pat­ties fried in oil.  They are usu­al­ly served in a pita pock­et but can also be eat­en plat­ter-style with a sal­ad.  I decid­ed to make my own falafel when I couldn’t find a Mid­dle East­ern eatery in my new neigh­bor­hood in Bal­ti­more. These falafel are bet­ter than the ones I’ve tried in some places in New York City.  Usu­al­ly falafel are accom­pa­nied by a tahi­ni-style sauce but I changed it up with a Greek-style tzatzi­ki sauce.

This recipe requires overnight soak­ing and a food proces­sor.

Ingre­di­ents:

2 cups dried gar­ban­zo beans (soaked overnight)

12 tsp salt

1 tsp bak­ing pow­der

1 tsp cumin seeds

1 tsp ground corian­der

12 tsp cayenne pep­per

1 gar­lic clove, minced fine­ly

3 tbsp pars­ley

12 lemon, juiced

Pita bread

Tzatzi­ki dip (see “sides” for recipe)

 

Direc­tions:

1.  Drain chick­peas and place in food proces­sor.  Add the rest of the ingre­di­ents and pulse until fine­ly chopped but not pureed.  Set aside for 2 hrs.

2.  Pour 2 inch­es of oil in a deep pan or wok and heat.

2. Wet your hands and shape mix­ture into 1 12 inch balls.  Place in hot oil and cook for about 4 min­utes, turn occa­sion­al­ly until all sides are browned.  Do not fill pan com­plete­ly with falafel as that will low­er the tem­per­a­ture of the oil.

3.  When nice­ly browned remove falafel with a slot­ted spoon and drain on paper tow­els.

4.  Fill pita with some let­tuce falafel and drizzel with tzatzi­ki sauce.

 

 



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