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47
ENTRÉES
FALAFEL
The food processor makes it possible to whip up this Middle Eastern
street food staple in your own home!
Remember to soak the chickpeas the night before.
Makes 15 falafel
1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic and shallot and pulse
to chop, about 5 times. Scrape down the sides of the
bowl and pulse another 2 to 3 times. Add the
chickpeas, salt, pepper, spices, parsley and 1
tablespoon of fl our. Pulse 10 to 12 times to coarsely
grind the chickpeas. Scrape down the sides of the
bowl and then process on Low for 10 to 15 seconds
until fi nely ground.
2.
Dissolve the baking soda in the tablespoon of water
and with the unit running on Low, pour through the
feed tube. Process for 15 to 20 seconds to blend well.
3. Using a tablespoon measure, scoop chickpea mixture
and shape into 15 balls. Place the balls on a tray or
plate lined with wax paper and chill in the refrigerator
for 30 minutes. Put the remaining ½ cup of fl our in a
shallow bowl and set aside.
4.
Fill a 3-quart saucepan with enough oil to reach ¼-inch
depth and place over medium-high heat until an
inserted thermometer registers 375°F.* Roll the falafel
in the fl our, shaking off any excess and drop into the
oil. Cook the falafel in batches, no more than 5 at a
time, for about 2½ to 3 minutes, turning halfway
through until browned and crisp.
5. Remove to a paper towel-lined sheet tray and repeat
with remaining falafel.
6. Serve falafel with sliced pita, veggies and a drizzle of
tahini.
*If choosing to bake instead: Preheat oven to 400°F.
Line a baking sheet with parchment and drizzle with
olive oil. Skip the step of coating the falafel in fl our and
arrange on the parchment. Drizzle with more oil, turning
to coat the balls all over. Bake for 20 to 25 minutes,
turning halfway through until browned and crisp.
1 GARLIC CLOVE
1 SMALL SHALLOT, CUT INTO 1-INCH
PIECES
½ CUP DRIED CHICKPEAS, SOAKED
OVERNIGHT, RINSED AND DRAINED
¾ TEASPOON KOSHER SALT
1
⁄8
TEASPOON FRESHLY GROUND
BLACK PEPPER
¾ TEASPOON GROUND CUMIN
¼ TEASPOON GROUND CORIANDER
1
⁄8
TEASPOON CHILI POWDER
1
⁄3
CUP PACKED FRESH ITALIAN
PARSLEY, STEMS AND LEAVES
½ CUP PLUS 1 TABLESPOON
UNBLEACHED, ALL-PURPOSE FLOUR
¼ TEASPOON BAKING SODA
1 TABLESPOON WATER
VEGETABLE OIL, FOR COOKING
PITA FOR SERVING
CHOPPED TOMATOES, CUCUMBERS
AND LETTUCE FOR SERVING
TAHINI DRESSING (PAGE 22) FOR
SERVING
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g
• pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 138mg • calc. 9mg
• fi ber 1g
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