Falafel Recipe
Lightly curried chickpeas, strained yogurt, herbs
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Ingredients
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Falafel Mixture
Strained Yogurt Sauce
Method
Falafel Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas thoroughly under cold water. Pat them dry with a paper towel.
- 2
Blend the Mixture
In a food processor, combine the chickpeas, fresh parsley, fresh cilantro, garlic cloves, onion, ground cumin, ground coriander, cayenne pepper, baking powder, all-purpose flour, salt, and pepper. Blend until the mixture is coarse and well combined, but not completely smooth.
- 3
Chill the Mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- 4
Shape the Falafel
Once chilled, use your hands to form the mixture into small balls or patties, about 1.5 inches in diameter.
Frying the Falafel
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Fry the Falafel
Carefully place the falafel balls into the hot oil, frying in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Yogurt Sauce Preparation
- 7
Make the Sauce
In a bowl, combine plain yogurt, minced garlic clove, lemon juice, salt, and chopped fresh dill or mint. Stir until smooth and well combined.