Falafel
PREP TIME
Text content
COOK TIME
Text content
TOTAL TIME
Text content
FALAFEL INGREDIENTS
- 1 (15-oz.) can chickpeas, drained
- 4 cloves garlic, roughly chopped
- 1 shallot roughly chopped
- 2 tbsp. freshly chopped parsley
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 3 tbsp. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
YOGHURT SAUCE INGREDIENTS
- 1/2 cup Greek yoghurt
- Juice of 1 lemon
- 1 tbsp.
- extra-virgin olive oil
- 1 tbsp.
- freshly chopped dill
- Kosher salt
- Freshly ground black pepper
TAHINI INGREDIENTS
- 1/2 cup tahini
- 1 garlic clove, minced
- 1 tbsp. lemon juice
- 2 tbsp.
- warm water (plus more as needed)
- Kosher salt
TIPS AND TRICKS
If you don’t have this use this xxx
or for a low carb version use this xxx
[add your personal comments block]
PIN IT
METHOD
- In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
- Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
- In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
- Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
- To make the yoghurt sauce: In a medium bowl, whisk together yoghurt, lemon juice, oil, and dill. Season with salt and pepper.
- To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
Serves 10-12
Falafel
PIN IT
FALAFEL INGREDIENTS
- 1 (15-oz.) can chickpeas, drained
- 4 cloves garlic, roughly chopped
- 1 shallot roughly chopped
- 2 tbsp. freshly chopped parsley
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 3 tbsp. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
YOGHURT SAUCE INGREDIENTS
- 1/2 cup Greek yoghurt
- Juice of 1 lemon
- 1 tbsp.
- extra-virgin olive oil
- 1 tbsp.
- freshly chopped dill
- Kosher salt
- Freshly ground black pepper
TAHINI INGREDIENTS
- 1/2 cup tahini
- 1 garlic clove, minced
- 1 tbsp. lemon juice
- 2 tbsp.
- warm water (plus more as needed)
- Kosher salt
TIPS AND TRICKS
- Cookies are very soft and moist when they come out of the oven. This is how they are supposed to be
- If you want to cook for longer for a darker harder cookie cook for 25 minutes MAX
- Allow cooling for approximately 30 minutes
- Store in an airtight container
METHOD
- In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy—do not over blend!
- Form mixture into falafel balls about 2″ in diameter, squeezing to compact. Transfer to chill in the refrigerator while oil heats.
- In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
- Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
- To make the yoghurt sauce: In a medium bowl, whisk together yoghurt, lemon juice, oil, and dill. Season with salt and pepper.
- To make tahini sauce: In a medium bowl, whisk together tahini, garlic, lemon juice, and warm water. Season with salt. (If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
Serves 10-12
PREP TIME
40 Minutes
COOK TIME
10/12 Minutes
TOTAL TIME
90 Minutes (Includes cooling time)