Dairy & Egg-Free Falafel Plate with Israeli Salad

Instructions

1. 1Place the 1 cup dried chickpeas in a large bowl and cover with at least 7.62 cm of water. Let them soak for at least 24 hours. When ready to proceed, drain and rinse the chickpeas thoroughly.
2. 2In a food processor, combine the drained chickpeas, 1/2 medium onion (cut into large chunks), 3 cloves garlic (peeled), 1/2 cup fresh parsley (leaves and tender stems), and 1/4 cup fresh cilantro (leaves and tender stems). Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp baking soda, and 1 tsp salt. Process until the mixture is finely ground but still has a little texture, scraping down the sides as needed.
3. 3Scoop out about 2 tablespoons of the chickpea mixture at a time and roll it between your palms to form small balls, about 2.54 cm in diameter. You should have about 16-20 falafel balls.
4. 4Pour enough vegetable oil into a large, heavy-bottomed pot to fill it about 7.62 cm deep. Heat the oil over medium-high heat until it reaches 175°C. A small piece of the chickpea mixture should sizzle immediately when dropped in.
5. 5Carefully add 5-6 falafel balls to the hot oil using a slotted spoon, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use the slotted spoon to remove the cooked falafel from the oil and place them on a plate lined with paper towels to drain.
6. 6Repeat step 5 with the remaining falafel balls. Once all falafel are fried, serve them immediately on a plate with the 4 large pita bread, 2 cups Israeli salad (cucumber, tomato, onion), and 1/2 cup tahini sauce.

Related Guides