Chickpea Falafel Recipe
oven dried tomato relish, garlic toum, shirazi, chile oil
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Ingredients
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Falafel
Oven Dried Tomato Relish
Garlic Toum
Shirazi Salad
Chili Oil
Method
Falafel
- 1
Soak Chickpeas
In a large bowl, soak the dried chickpeas in plenty of water for 12-24 hours. Drain and rinse before using.
- 2
Prepare Falafel Mixture
In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely ground but not pureed.
- 3
Form Falafel Balls
Using your hands, form the mixture into small balls or patties, about 1-2 inches in diameter.
- 4
Bake Falafel
Preheat the oven to 375°F (190°C). Place the falafel balls on a baking sheet lined with parchment paper. Drizzle olive oil over the falafel and bake for 25-30 minutes, flipping halfway through, until golden brown.
Oven Dried Tomato Relish
- 5
Prepare Tomatoes
Preheat the oven to 300°F (150°C). Halve the cherry tomatoes and place them on a baking sheet.
- 6
Roast Tomatoes
Drizzle olive oil and balsamic vinegar over the tomatoes. Sprinkle with salt. Roast in the oven for 1.5-2 hours until they are dried and shriveled but still juicy.
- 7
Finish Relish
Remove the tomatoes from the oven and toss with fresh basil. Allow to cool before serving.
Garlic Toum
- 8
Prepare Garlic
In a food processor, combine garlic cloves and salt. Pulse until finely minced.
- 9
Emulsify Toum
Add the egg white and pulse until combined. While the processor is running, slowly drizzle in the vegetable oil until the mixture thickens and emulsifies. Add lemon juice and pulse again to combine.
Shirazi Salad
- 10
Chop Ingredients
Dice cucumber, tomato, and red onion into small pieces. Place in a mixing bowl.
- 11
Dress Salad
Add fresh parsley, lemon juice, olive oil, and salt to the chopped vegetables. Toss gently to combine.
Chili Oil
- 12
Prepare Oil
In a small saucepan, combine olive oil and red pepper flakes. Heat over low heat for 5 minutes to infuse the flavors.
- 13
Add Garlic
Add the crushed garlic cloves to the oil and continue to heat for an additional 5 minutes. Remove from heat and allow to cool.
