Falafels
by Charlie McCarthy, Sr.
Cookware
- pot
- paper towel-lined plate
Ingredients
- 15 oz chickpeas
- 4 cloves garlic
- 1 onion
- 2 tbsp parsley
- 2 tbsp dill
- 1 tsp cumin
- 1 tbsp cilantro
- 1 tsp coriander
- 3 tbsp flour
- salt
- pepper
- vegetable oil
- salt
- yogurt
- lemon juice
- 1 tbsp olive oil
- salt
- pepper
- pita
- lettuce
- tomatoes
- cucumber
Instructions
Step 1
In a food processor fitted with a metal blade, combine drained chickpeas, garlic, onion, chopped parsley, 1 tbsp of chopped dill, cumin, chopped cilantro, coriander, and flour and season with salt and pepper. Pulse until mixture is coarse and mealy - do not over blend!
Step 2
Form mixture into falafel balls about 2 " in diameter, squeezing to compact. Transfer to chill in the refrigerator while vegetable oil heats.
Step 3
In a pot, heat 1” vegetable oil until a drop of water added to the oil sizzles and pops.
Step 4
Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt.
Step 5
To make yogurt sauce: In a medium bowl, whisk together yogurt, lemon juice, olive oil, and remaining 1 tbsp dill. Season with salt and pepper. to thin sauce, whisk warm water in 1 tablespoon at a time until desired thickness.
Step 6
Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with either sauce.