My Spiced Kitchen by Yaniv Cohen

Author:Yaniv Cohen [Cohen, Yaniv]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2019-07-05T00:00:00+00:00

CUMIN-SCENTED FALAFEL

YIELD: 36 BALLS

What hasn’t been said, written or sung about falafel? Thanks to the thousands of falafel shops in Israel, Tel Aviv is now recognized as the world capital of veganism. And indeed, falafel, with the assorted toppings, salads, pickles, hummus, tahini and spices, is a wholesome meal in a pita for vegans and non-vegans alike. Falafel was my childhood fast food, but remember, good falafel is not fast food: it takes love, time and patience. Soaking the chickpeas overnight is where we start.

1 lb (450 g) dried chickpeas, soaked in water for 12 hours in the refrigerator

1 onion, finely chopped

3–5 cloves garlic

1 green mild pepper

1½ tsp (7 g) baking soda

½ cup (20 g) chopped fresh parsley

½ cup (10 g) chopped cilantro

1¾ tsp (5 g) salt

2 tsp (4 g) cumin

1 tbsp (6 g) sesame seeds

2 tsp (4 g) ground coriander

¼ tsp black pepper

Pinch of ground cardamom

Vegetable oil, for frying

Pita bread, for serving

Tahini, for serving

Fresh herbs, for serving

Place the chickpeas, onion, garlic, green pepper, baking soda, parsley and cilantro in a food processor. Process until fine but not smooth.

Place the chickpea mixture in a bowl and add the salt, cumin, sesame seeds, coriander, black pepper and cardamom. Mix well. Taste and adjust seasoning.

In a heavy skillet or fryer, heat the frying oil of your choice over medium heat. The oil should be warm but not burned.

With your hands, roll a ball of falafel mixture and drop it into the oil. Fry each ball for 3 to 5 minutes, or until browned and crispy. Serve the falafel warm in a pita sandwich with all the fixings or over tahini, sprinkled with some fresh herbs.

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