Falafel
This recipe comes to you via Karen and my time spent in Lebanon, learning cooking techniques and going back to the roots of our family's heritage. This recipe is a compilation of many ideas regarding the falafel and, believe me, everyone has their opinion on this classic Middle Eastern dish. One thing you can count on is that it is a crowd pleaser. So enjoy my version of this wonderful dish while sharing this recipe with family and friends like Karen and I do. Lebanon is famous for their wine making techniques and vast vineyards. However, it is next to impossible to find these wines in Northern Nevada. That being said I recommend a Bordeaux blanc, or a domestic Sauvignon blanc. Enjoy, Enjoy!
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5638 calories
689 g
24 g
248 g
214 g
38 g
1941 g
3549 g
86 g
0 g
190 g
Nutrition Facts
Serving Size
1941g
Amount Per Serving
Calories 5638
Calories from Fat 2082
% Daily Value *
Total Fat 248g
381%
Saturated Fat 38g
191%
Trans Fat 0g
Polyunsaturated Fat 105g
Monounsaturated Fat 85g
Cholesterol 24mg
8%
Sodium 3549mg
148%
Total Carbohydrates 689g
230%
Dietary Fiber 142g
569%
Sugars 86g
Protein 214g
Vitamin A
56%
Vitamin C
197%
Calcium
394%
Iron
482%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. FALAFEL
  2. 1 pound dried chickpeas
  3. 1 onion cut into large dice
  4. 1⁄4 cup whole garlic cloves
  5. 1 bunch cilantro, chopped
  6. 1 1⁄2 jalapeno peppers, stems removed and pureed or chopped very fine
  7. 1 teaspoon baking soda
  8. 1⁄2 cup all purpose flour; or, my preference, 1⁄2 cup panko, Japanese bread crumbs
  9. 1⁄4 cup sesame seeds
  10. Spice mix: 1⁄4 teaspoon cumin, 1⁄4 teaspoon allspice, 1⁄4 teaspoon cinnamon, 1⁄4 ground coriander
  11. Peanut oil, or olive oil (Not extra virgin) for frying
  12. Sea salt or kosher salt
  13. YOGURT TAHINI SAUCE
  14. 1⁄4 bunch (about 22 leaves) fresh mint
  15. 1⁄4 cucumber, peeled, rough chopped
  16. 1⁄2 seeded jalapeno pepper, finely diced
  17. 1⁄3 tablespoon lemon juice
  18. 1 1⁄2 cups organic whole milk yogurt (goat yogurt is preferred)
  19. 1⁄2 cup pure Tahini (can be found at Whole Foods, Trader Joe's, or Middle Eastern grocery stores)
Instructions
  1. FALAFEL
  2. Soak chickpeas overnight. Then bring to a boil, reduce heat, simmer for 3 hours. Then drain and rinse.
  3. Now ready to make Falafel
  4. Drain and rinse the chickpeas. In a meat grinder or food processor, pulse the chickpeas, jalapeno peppers, onions, garlic cloves and cilantro together, so that they are grinded but not into a paste. If you're using a food processor, you'll have to do this in several stages. Mix together in a large bowl.
  5. Add the baking soda, flour, sesame seeds and spice mix. Mix well. Then add the chickpea mixture and mix again with your hands until everything is incorporated. (In this case mixing with your hands is essential.) Add plenty of salt to taste (at least a tablespoon if not more).
  6. When ready to fry, heat oil that's at least 3 inches deep in a large pot, to 350 degrees. Tightly form falafel into balls or domed discs about an inch and a half in diameter. It's VERY important that falafel be very tight, otherwise it WILL disintegrate in oil. If mixture resists being tightly formed add a little bit of cold water to mixture.
  7. Gently drop into the oil and fry until dark golden brown and crusty, about 3-4 minutes. Remove from oil, drain on paper towels.
  8. YOGURT TAHINI SAUCE
  9. Place mint leaves in the bowl of a food processor. Roughly chop cucumber and jalapeno, and add to bowl, along with lemon juice. Put yogurt in a separate mixing bowl.
  10. Pulse the cucumber mixture until a slurry is formed. Gently fold into yogurt, and add salt to taste. It's important to not add yogurt to the food processor, as the fats in the yogurt will break and result in a runny sauce. Spoon yogurt onto the falafel, falafel sandwich or falafel wrap .
WRAP STYLE
  1. If you want a traditional falafel sandwich, you will need shaved lettuce, chopped cucumber, sliced radishes, and chopped seeded tomato; Serve in a Pita bread or as a Lavash wrap. Top with the Yogurt Tahini sauce.
  2. For a falafel variation find a recipe for a fattoush salad and add a falafel disc on top with the yogurt Tahini sauce. It's a wonderful addition to an already great salad.
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calories
5638
fat
248g
protein
214g
carbs
689g
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Cafe at Adele's https://www.adelesrestaurantandlounge.com/