How to make authentic Falafel from scratch using soaked chickpeas (not canned) with Homemade Pita, Creamy Tahini Sauce, Pickled Turnips, Cucumber Yogurt Sauce *Chickpeas need 10-24 hours of soaking time. Makes 10 Falafels (I highly recommend making a double batch of the falafels!)
- 3/4 cup dry chickpeas ( yields 2 cups soaked) DO NOT USE CANNED!
- 1 cup Cilantro (stems ok)
- ½ cup white or yellow onion, rough chopped
- 3 large garlic cloves
- 1/2 a jalapeno, seeds ok ( add the entire thing if you want a little kick)
- 1 tablespoon Coriander
- 1 tablespoon Cumin
- 1 tsp baking soda
- 1/2 tsp kosher salt (add more to taste)
- 1 teaspoon olive oil
- high heat oil for frying, or spray oil for baking
Pita Bread Recipe ( makes 12 pita) ( or store-bought pita)
Middle Eastern Pickled Turnips
- 2 medium turnips, peeled and thinly sliced.
- 2– 3 slices of a small red beet, ( optional, for color)
- ½ thinly sliced onion
- 2 sliced garlic cloves
- 3/4 C red wine vinegar
- 3/4 C water
- 1 tsp salt
- 2 tsp sugar
- Additions: peppercorns, coriander seeds, mustard seeds, dill ( all optional)
Creamy Tahini Sauce: ( Or try this vegan Everyday Tahini Sauce!)
- 3/4 Cup plain Greek yogurt
- 1/4 Cup tahini paste
- 1–2 garlic cloves
- 1 tsp kosher salt
- cracked pepper
- Juice of one medium lemon
Tzatziki Sauce Recipe
- Soak 3/4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. Place in a strainer, letting them drain WELL, and pat dry with a towel for extra dryness. (Wet chickpeas will be more difficult to fry.)
- Measure 2 cups of the soaked, uncooked chickpeas and place in a food processor and pulse repeatedly along with the onion, garlic, cilantro, chili, salt spices, baking soda, and olive oil, scraping down sides, until it is well blended but still coarse like sand. Don’t overwork it- this should not be smooth, but rather quite coarse and granular.
- Preheat oven (or toaster oven) to 400F.
- Using damp hands, form round, slightly smaller than golf ball sized balls in your hands. If it feels very wet, feel free to lightly dredge in flour if you like. (I usually don’t, even when wet!). Refrigerate 20 minutes.
- In a non-stick pan or cast iron skillet, heat a ¼ inch of “high-heat” oil on med-high heat until it sizzles when a pea-sized portion of falafel is dropped in.
- Turn heat to medium. Place them carefully in the hot oil, do not move or mess with them until a deeply golden crust forms (this crust will ensure they naturally releases from the pan). Using a thin metal spatula, carefully turn over. Lower heat if necessary. Sear the other side. Each side will take about 3-4 minutes. Cook in batches, not crowding. Place falafels in the oven while you cook the remaining falafels to cook them through. Keep them in a warm oven until ready to serve.
Middle Eastern Pickled Turnips
- Bring all ingredients to a boil in a medium-sized pot, remove from heat, and refrigerate until ready to eat.
Creamy Tahini Sauce:
- Blend all in the food processor, until smooth. This may seem slightly salty, but trust me it works in the big picture when all the components are combined.
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