Joan Nathan's Falafel
About 20 balls
Crispy fried chickpea fritters, spiced with cumin and fresh herbs, served in pita with tahina sauce and fresh vegetables.
| prepSoak 1 cup / 240 ml dried chickpeas in cold water overnight, then drain (or use canned chickpeas, drained) | ||||||
| 240 ml dried chickpeas, soaked overnight & drained | Process chickpeas, onion, herbs & spices until blended | Pulse in baking powder & flour until dough holds together | Chill mixture, covered, several hours | Form into walnut-sized balls | Fry 6 balls at a time, few minutes per side, until golden | Drain on paper towels, stuff pita with falafel & garnishes |
| 1/2 large onion, roughly chopped (about 240 ml) | ||||||
| 2 tablespoons fresh parsley, finely chopped | ||||||
| 2 tablespoons fresh cilantro, finely chopped | ||||||
| 1 teaspoon salt | ||||||
| 1/2–1 teaspoon dried hot red pepper | ||||||
| 4 cloves garlic | ||||||
| 1 teaspoon cumin | ||||||
| 1 teaspoon baking powder | ||||||
| 4–6 tablespoons flour | ||||||
| Soybean or vegetable oil for frying (about 7.5 cm deep) | Heat oil, fry test ball | |||||
| Chopped tomato for garnish | ||||||
| Diced onion for garnish | ||||||
| Diced green bell pepper for garnish | ||||||
| Tahina sauce, thinned with water | ||||||
| Pita bread | ||||||
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