Safta Recipe
When chef Alon Shaya opened Safta in 2018, he made us rethink hummus and falafel. No longer the stuff of cheap and satisfying college takeout meals, as executed at Safta, these dishes rise to the level they deserve in the canon of world cuisine.
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Ingredients
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Hummus
Falafel
Method
Hummus Preparation
- 1
Blend the Base
In a food processor, combine the canned chickpeas, tahini, garlic cloves, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth and creamy.
- 2
Adjust Consistency
If the hummus is too thick, add more water, one tablespoon at a time, until the desired consistency is reached.
- 3
Serve
Transfer the hummus to a serving bowl and drizzle with olive oil. Optional: garnish with paprika or chopped parsley.
Falafel Preparation
- 4
Soak the Chickpeas
Soak the dried chickpeas in water overnight. Drain and rinse before use.
- 5
Blend the Ingredients
In a food processor, add the soaked chickpeas, onion, garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, black pepper, and water. Pulse until a coarse mixture forms.
- 6
Shape the Falafel
Using your hands, form the mixture into small balls or patties about the size of a golf ball.
- 7
Fry the Falafel
In a large pot or deep frying pan, heat the vegetable oil over medium-high heat. Once hot, fry the falafel in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes per side.
- 8
Drain and Serve
Remove the falafel from the oil and drain on paper towels. Serve hot with the hummus.
