Falafel By The Dozen Recipe

Name: Zohara Mediterranean Kitchens Falafel By The Dozen Recipe
Cook time: 1 h
Total time: 1 h
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cups Dried chickpeas; 1 cups Fresh parsley, chopped; 1 cups Fresh cilantro, chopped; 1 medium Onion, chopped; 4 cloves Garlic cloves, minced; 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Salt; 1 tsp Baking powder; 3 tbs All-purpose flour; 2 cups Vegetable oil (for frying)

Inspired by Zohara Mediterranean Kitchen

Time1h

Serves12

Tahina | Pickled Cabbage

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Ingredients

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Falafel Ingredients

1 cups Dried chickpeas

1 cups Fresh parsley, chopped

1 cups Fresh cilantro, chopped

1 medium Onion, chopped

4 cloves Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Celtic sea salt

1 tsp Baking powder

3 tbs 00 bread flour

2 cups Vegetable oil (for frying)

Method

Falafel Directions

Prepare the Falafel Mixture

Soak the chickpeas overnight in water. Drain and rinse them. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and baking powder. Pulse until the mixture is coarse but holds together when formed into a ball. Add flour as needed.

Shape and Fry the Falafel

Form the mixture into small balls (about 1 inch in diameter). Heat the vegetable oil in a deep pan to 350°F (175°C). Fry the falafel balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Make the Tahina Sauce

In a bowl, whisk together the tahini, water, minced garlic, lemon juice, and salt until smooth. Adjust the consistency with more water if needed.

Prepare Pickled Cabbage

In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer and stir until sugar and salt dissolve. Pour over the sliced cabbage in a jar or bowl. Let it cool and then refrigerate for at least 1 hour before serving.