Make-Your-Own Falafel
Bar
Serves 8 Prep 20 min (plus soaking)
cook 10 min
1 lb. dried chickpeas
3 cups chopped onions
1 cup (firmly packed) mixed fresh
flat-leaf parsley and mint leaves
1⁄4 cup flour
8 cloves garlic, coarsely chopped
2 tbsp. ground coriander
2 tbsp. ground cumin
1 tbsp. baking powder
1⁄2 tsp. cayenne
Vegetable
oil, for frying and brushing
8
pita breads
Sesame
seeds
Chopped
lettuce, tomatoes and cucumbers, for serving
Tahini
sauce
1. Place the chickpeas in a large bowl and add enough water
to cover by 3 inches. Refrigerate overnight. Drain.
2. In a large bowl, mix the chickpeas, onions, herbs, flour,
garlic, coriander, cumin, baking powder, cayenne and 1 tbsp. salt. Working in
two batches, transfer to a food processor and pulse into a coarsely textured
paste. Transfer to a bowl. Cover and chill at least 1 hour or overnight.
Form rounded tablespoons of the mixture into balls. Flatten slightly into about
1/2-inch-thick disks; place on a baking sheet.
3. Pour 3/4 inch of oil into a large skillet; heat over
medium until a deep-fry thermometer registers 350°. Working in batches, fry the
falafel, turning occasionally, until deep golden brown, 2 to
3 minutes per batch. Transfer to paper towels to drain.
4. Heat a griddle or a large nonstick skillet over
medium-high. Brush the pitas with oil; sprinkle with sesame seeds. Cook until
browned, about 1 minute per side. Slice in half and open pita pockets;
serve with the falafel, lettuce, tomatoes, cucumbers and tahini sauce.
