FALAFEL & MIDDLE EASTERN YOGURT SAUCE

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FALAFEL

 

INGREDIENTS:

2 cups dried chickpeas (about 1/3 pound)

4 scallions (white and green parts), cleaned and

minced

1 tablespoon minced garlic

1/4 cup minced fresh parsley

1 tablespoon fresh mint, coarsely chopped

1 teaspoon minced hot green chili (like jalapeno)

1 teaspoon salt

1 1/2 tsp ground cumin

1 tsp ground coriander

1 1/2 teaspoons baking powder

3 tablespoons warm water

Light olive oil for deep-frying

PREPARATION:

Place dried chickpeas in a bowl and cover with cold

water. Soak for at least 12 hours and up to 15 hours.

When ready to cook, drain the chickpeas and place them

in a food processor. Add scallions, garlic, parsley,

mint, chili, salt, cumin, and coriander. Mix baking

with the 3 tablespoons warm water and add mixture to

food processor. Process until smooth. Transfer mixture

into a small bowl, cover, and refrigerate for 30

minutes. Pour the oil to a depth of 2 inches in a

heavy saucepan or wok. Heat to 375 degrees F. When

falafel mixture is chilled, roll into 16

Ping-Pong-ball-sized balls. Slip a few at a time into

the hot oil, making sure they don't stick to the

bottom. Cook, turning, for about 6 minutes, or until

the balls are a dark, even brown on all sides. Remove

with slotted spoon and drain on paper towels. Serve

either in sandwiches or as a falafel first course.

Serve with a dolyp of yogurt sauce **.

 

MIDDLE EASTERN YOGURT SAUCE

 

INGREDIENTS:

1/2 cup plain yogurt

3 tablespoons tahini paste

1/2 teaspoon very finely minced garlic

2 teaspoons fresh lemon juice

Water

Salt and pepper to taste

PREPARATION:

Mix together the yogurt, tahini paste, garlic, and

lemon juice. Thin out with water to make a smooth

medium thick sauce. Season to taste with salt and

pepper.

 

 

 

 

 

 

 

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