Falafel Recipe

Name: Vasili's Falafel Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 400 g Canned chickpeas; 1 cup Fresh parsley, chopped; 1 cup Fresh cilantro, chopped; 3 tsp Garlic cloves, minced; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Baking powder; 1 tsp Salt; to taste Black pepper; as needed Olive oil (for frying); 1 cup Eggplant, roasted and pureed; 1 cup Tomatoes, diced; 1 cup Cucumber, diced; 1 cup Bulgar wheat; 2 tbs Lemon juice; 1 tbs Tahini; 1 tbs Miso paste; to taste Aleppo chili flakes

Inspired by Vasili's

Time1h

Serves4

eggplant puree, tabbouleh, miso tahini, aleppo chili

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Ingredients

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Falafel and Accompaniments

14 1/8 oz (400 g) Canned Chickpeas

1 cup Fresh parsley, chopped

1 cup Fresh cilantro, chopped

3 tsp Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Baking powder

1 tsp Celtic sea salt

to taste black pepper

as needed Olive oil (for frying)

1 cup Eggplant, roasted and pureed

1 cup Tomatoes, diced

1 cup Cucumber, diced

1 cup Bulgar wheat

2 tbs ReaLemon lemon juice

1 tbs Tahini

1 tbs Miso paste

to taste Aleppo chili flakes

Method

Preparation Steps

Prepare the Falafel Mixture

In a food processor, combine the canned chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, salt, and black pepper. Pulse until a coarse mixture forms. Do not over-process.

Chill the Mixture

Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.

Form the Falafel Balls

Once chilled, form the mixture into small balls or patties, about 1-2 inches in diameter.

Fry the Falafel

In a frying pan, heat olive oil over medium heat. Fry the falafel balls in batches until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

Prepare Tabbouleh

Cook bulgar wheat according to package instructions. Once cooked, mix with diced tomatoes, cucumber, lemon juice, and a pinch of salt.

Make Miso Tahini Sauce

In a small bowl, whisk together tahini, miso paste, and water until smooth. Adjust consistency with more water if necessary.

Serve

Serve the falafel warm with eggplant puree, tabbouleh, and drizzle with miso tahini sauce. Sprinkle with Aleppo chili flakes to taste.