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)

1/2 tsp salt

1 tsp baking powder

1 tsp cumin seeds

1 tsp ground coriander

1/2 tsp cayenne pepper

1 garlic clove, minced finely

3 tbsp parsley

1/2 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 1/2 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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