This is one of my fav recipes from the food company BON APPÉTIT. I recently met Molly, the chef from Bon appétit that first taught me how to make this dish. She was very sweet and kind, this inspired me to make this recipe again! I have made falafel this 5 times already because it is amazing for a dinner party, it could not be a more delicious and convivial dish. The sauce is perfect, the falafels are moist and the salad is super fresh. It could easily be one of the best falafels I have eaten in my life!
You should definitely give it a go! I will rock your world.
220gr of dried chickpeas, soaked overnight, drained
½ onion, coarsely chopped
1 jalapeño, coarsely chopped
1 garlic clove, crushed
¾ cup chopped fresh cilantro
½ cup chopped fresh parsley
3 tablespoons chickpea flour
2½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon ground cumin
Vegetable oil (for frying; about 8 cups)
Pulse chickpeas in a food processor, scraping down sides as needed until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
Pulse onion, jalapeño, garlic, cilantro, and parsley in a food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.
Pour oil into a large heavy pot to a depth of 3″. Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.
- 3 garlic cloves, crushed
- ¾ cup coarsely chopped fresh cilantro
- ¾ cup coarsely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 2 teaspoons kosher salt, plus more
- 1 cup tahini
- ¼ cup fresh lemon juice
Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to the pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray).
With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.
Do Ahead: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.
- 1 small head of green cabbage, thinly sliced
- ¼ teaspoon sugar
- 1 teaspoon kosher salt, plus more
- ¼ teaspoon freshly ground black pepper, plus more
- ½ small onion, finely chopped
- ¼ cup fresh lemon juice
- ¼ cup vegetable oil
- 1 tablespoon white wine vinegar
- 1-pint cherry tomatoes halved
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- ½ cup pomegranate seeds
Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).
Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine. Taste and adjust seasoning with more salt and pepper as needed.
1 pkg dry active yeast (2 1/4 tsp)
1 cup warm water (about 90-100 degrees F.)
1 cup (4.5 oz by weight) all-purpose flour
1 1/2 tablespoons olive oil
1 3/4 teaspoons salt
1 3/4 to 2 cups all-purpose flour, or until a soft, slightly sticky dough forms
Mix all ingredients slowly (in case you need less flour).
Let rise about 2 hours, or until doubled in size. Form 8 small, round loaves, let rise 30 minutes. Roll out and let rest 5 minutes before grilling.
Grill them in a medium to high heat non-sticking pan for about 3 mins on each side.
Recipe by Sarit Packer & Itamar Srulovich, pictures by Isabelle Teran.