22
Main Dishes
Falafel
The food processor makes it possible to whip up this Middle Eastern street food staple in your own
home! Remember to soak the chickpeas the night before.
Yield:
24 falafel
INGREDIENTS
2
garlic cloves, peeled
1
small shallot, cut into 1-inch (2.5 cm)
pieces
1
cup (250 ml) dried chickpeas, soaked
overnight, rinsed and drained
1
teaspoon (5 ml) kosher salt
¹⁄
8
teaspoon (0.5 ml) freshly ground black
pepper
1
teaspoon (5 ml) ground cumin
½
teaspoon (2.5 ml) ground coriander
¹⁄
8
teaspoon (0.5 ml) chili powder
²⁄
3
cup (150 ml) packed fresh Italian parsley
– stems and leaves
2
tablespoons (30 ml) plus ½ cup (125 ml)
unbleached, all-purpose flour, divided
½
teaspoon (2.5 ml) baking soda
2
tablespoons (30 ml) water
Vegetable oil, if frying
Olive oil, if baking
Pita, for serving
Chopped tomatoes, cucumbers, and
lettuce, for serving
Tahini (optional)
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the garlic and shallot
and pulse to chop, about 5 times. Scrape down the sides of the bowl and pulse another 2 to
3 times. Add the chickpeas, salt, pepper, spices, parsley, and 2 tablespoons (30 ml) of the flour.
Pulse 10 to 12 times to coarsely grind the chickpeas. Scrape down the sides of the bowl and
then process on Low for 10 to 15 seconds until finely ground. Reserve ²∕³ cup (150 ml) in a
separate bowl.
2. Dissolve the baking soda in the water and with the unit running on Low, pour through the feed
tube. Process for 15 to 20 seconds to blend well. Add to bowl with reserved mixture. Stir well
to combine.
3. Using a tablespoon (15 ml), scoop chickpea mixture and shape into 24 balls (you can also
make larger falafel using a 2-tablespoon [30 ml] scoop for 12 falafel balls). Place the balls on a
tray or plate lined with wax paper and chill in the refrigerator for 30 minutes. Put the remaining
½ cup (125 ml) of flour in a shallow bowl and set aside.
4. Fill a 3-quart (2.83 L) saucepan with enough oil to reach ¼-inch (0.6 cm)depth and place over
medium-high heat until an inserted thermometer registers 375°F (190°C).* Roll the falafel in
the flour, shaking off any excess, and drop into the oil. Cook the falafel in batches, no more
than 5 at a time, for about 2½ to 3 minutes, turning halfway through until browned and crisp.
5. Remove to a paper towel-lined sheet tray and repeat with remaining falafel.
6. Serve falafel with sliced pita, veggies and a drizzle of tahini, if desired.
* If choosing to bake instead: Preheat oven to 400°F (200°C). Line a baking sheet with
parchment and drizzle with olive oil. Skip the step of coating the falafel in flour and arrange
on the parchment. Drizzle with more oil, turning to coat the balls all over. Bake for 20 to
25 minutes, turning halfway through until browned and crisp.
