FALAFEL with GARLIC YOGURT SAUCE
Falafel is typically deep fried and served. We have successfully served it baked. The method is described below.
1 ½ cups garbanzo beans, cooked
- ¼ cup green onion, minced
- ¼ cup yellow onions, minced
- 2 tablespoons parsley, chopped
- 1 tablespoons cilantro, chopped
- 1 tablespoons lemon juice
- 2 teaspoons garlic, minced
- 1 ½ teaspoons ground coriander
- ¼ teaspoon cardamom
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- ½ teaspoon baking powder
- 6 tablespoons all purpose flour
Combine all the ingredients except the baking powder and flour in the bowl of a food processor; process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed; transfer to a bowl and add the baking powder and flour; adjust the seasoning, to taste; refrigerate until firm, about 20 minutes; heat approximately 5 cups of vegetable oil to 360 ºF in a deep pot over medium-high heat; with damp hands, shape the chickpea batter into balls about 1½ tablespoons each and then flatten into patties; fry in batches until golden brown, about 3 minutes; drain on paper towels.
ALTERNATIVE TO DEEP FAT FRYING: Replace flour and baking powder with 2 tablespoons EVOO or other vegetable oil. Blend well and scoop into small portions and press into patties. Bake on oiled sheet pan in 400˚F for about 5-7 minutes. Tops may need a little more oil when serving.
1 cup drained yogurt
- 1 thinly sliced red onion
- 1 shredded cucumber (peeled, seeded)
- 1 juiced lemon
- 1 tablespoon minced mint leaves
- 1 tablespoon minced cilantro leaves
- ½ teaspoon ground coriander
Combine all ingredients and refrigerate up to 4 hours before service.