Falafel

Falafels:

2 Cups Garbanzo beans -uncooked, soaked over night, drained

1 C Chopped Cilantro ( stems ok)

½ of small white onion, diced

2 garlic cloves-

1 small chili- finely diced

1 T Coriander

1 T Cumin

1 tsp baking soda

1/2 tsp kosher salt ( add more to taste)

canola oil for frying

Instructions:

In a food processor, pulse beans and salt until they are the consistency of very coarse sand. (See photo) Add the rest of the ingredients, pulsing, scraping down sides, until it forms a bright green paste with a fine crumb. Don't overwork it- it should not be smooth, but rather quite granular. Refrigerate for at least 20 minutes or overnight. Form round, slightly smaller than golf ball sized balls and flatten just slightly. In a non stick pan or cast iron skillet, heat a ¼ inch of canola oil on med high heat until it sizzles when a pea sized portion of falafel is dropped in. Turn heat to medium.  Start with one tester falafel.  Fry until all sides are a deep golden brown- this should take about 6-7 minutes. If it browns too quickly, turn the heat down a bit.  If the falafels stick to the pan,  try dredging the falafel in a little flour.  Place in a warm oven until ready to use for up to 20 minutes. Serve with warm pita bread ( or tortillas) with creamy tahini sauce, cucumber yogurt sauce, diced tomato, pickled turnips and fresh cilantro leaves.

Yogurt sauce 

Try half yogurt half coconut cream. Try no lemon and less dill.

Lots of cilantro 

Cucumber Yogurt Sauce

1 Cup plain thick greek yogurt

2 small persian cucumbers cut lengthwise, then thinly sliced ( or 1 C english cucumber) Skin ok.

2 -3 T chopped fresh mint, dill, italian parsley or cilantro ( or a combination is nice)

1-2 T lemon juice

1-2 minced garlic cloves

½ tsp kosher salt -or salt to taste.

pepper to taste, white pepper is a nice touch.

pinch of cayenne or squirt of sirracha sauce.

Place all ingredients in a medium sized bowl, stir and refridgerate until ready to serve.

Jill Fellow

801.735.7416