Dairy & Egg-Free Falafel Plate with Israeli Salad

Ingredients

• 1 cup Dried chickpeas
• 1/2 medium Onion
• 3 cloves Garlic
• 1/2 cup Fresh parsley
• 1/4 cup Fresh cilantro
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Baking soda
• 1 tsp Salt
• for frying as needed Vegetable oil
• 4 large Pita bread
• 2 cups Israeli salad (cucumber, tomato, onion)
• 1/2 cup Tahini sauce

Instructions

1. 1Place the 1 cup dried chickpeas in a large bowl and cover with at least 3 inches 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 1 inch 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 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (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.

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