Manual
34
ENTRÉES
½ CUP DRIED CHICKPEAS,
SOAKED OVERNIGHT; RINSED
AND DRAINED
1 GARLIC CLOVE, PEELED
1 SMALL SHALLOT, PEELED AND
CUT INTO 1-INCH PIECES
1 TEASPOON KOSHER SALT
1
⁄8 TEASPOON FRESHLY GROUND
BLACK PEPPER
¾ TEASPOON GROUND CUMIN
¼ TEASPOON GROUND
CORIANDER
1
⁄8 TEASPOON CHILI POWDER
1
⁄3 CUP PACKED FRESH ITALIAN
PARSLEY, STEMS AND LEAVES
1 TABLESPOON UNBLEACHED,
ALL-PURPOSE FLOUR
¼ TEASPOON BAKING SODA
1 TABLESPOON WATER
GRAPESEED OR VEGETABLE OIL,
FOR COOKING
Makes 12 falafel patties
1. Insert the chopping blade into the work bowl of the
food processor. Add the garlic and shallot and pulse
to chop, about 10 to 15 times. Add the chickpeas,
salt, pepper, spices, parsley and our. Pulse 10 to 15
times to break up, and then process for about 30
seconds to nely grind.
2. Dissolve the baking soda in the tablespoon of water,
and then with unit running, pour through the feed
tube and process 20 to 25 seconds to incorporate.
3. Using a ¼-cup scoop, form into 12 balls. Press balls
into ¼-inch high patties, about 1½ to 2 inches in
diameter. Place on a wax paper–lined tray or plate,
cover with plastic wrap and chill overnight.
4. To pan fry: Put ¼-inch of oil into a medium sauté pan
set over medium heat. While oil is heating, lightly
dust falafel with our. Once the oil is hot (you want it
to be 375°F – use a candy/deep-fat thermometer to
monitor temperature), place no more than 4 falafel
patties in the pan at one time. Cook about 4 to 5
minutes, turning halfway through to evenly brown.
Remove and transfer to a cooling rack set over a
paper towel–lined pan. Repeat with remaining
patties.
To bake: Preheat oven to 400°F. Place falafel patties
on a parchment-lined rimmed baking pan; brush a
small amount of oil over the parchment. Drizzle 1
tablespoon of oil over the patties, turning to coat
both sides. Bake for 30 minutes, turning halfway
through.
Serving suggestions: The falafel patties are best when
served in a pita, topped with chopped cucumber and
tomato, lemon juice, salt and pepper and a good
amount of tahini dressing (page 8).
*To soak, place chickpeas in a bowl and cover with
water by 2 inches. Allow to soak overnight, and then
drain and rinse before using.
Nutritional information per patty:
Calories 61 (55% from fat) • carb. 5g • pro. 2g • fat 4g
sat. fat 0g • chol. 0mg • sod. 220mg • calc. 11mg • ber 1g
The Middle-Eastern street food staple can now be found
in just about every city. The food processor makes it possible
to whip it up in your own home!
FALAFEL