How to Make Authentic Falafel and Israeli Chopped Salad
Ingredients
Units
Scale
Falafel
- 1 1/2 cups dried chickpeas
- 1/2 large onion, diced
- 2 cloves garlic, peeled
- 1 large handful flat leaf parsley, chopped
- 1 extra large handful cilantro, chopped
- 2 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp baking powder
- 3 tbsp water
- 3 tbsp flour
- 1 tsp sesame seeds
- generous salt
- oil for frying (light olive oil, sunflower oil)
Tahini:
- 1/2 cup toasted sesame paste (tahini)
- juice from one lemon
- salt
- water (about 1/2 cup)
Instructions
- Soak the chickpeas in water overnight.
- Drain the water and rinse well. Place in a food processor and pulse until coarse. Add the other ingredients and pulse until well combined. Place in a bowl and refrigerate for at least 15 minutes.
- Meanwhile, heat your oil to 350 degrees and while it heats, make the tahini.
- When the oil is ready, scoop the falafel mixture in a ball, about the size of a third of the palm of your hand. Place one in the oil and fry until brown.
- Remove and drain on paper towels, season with salt.
- Taste this one and add salt to the rest of the falafel mixture if needed. Fry the remaining mixture in batches.
- Serve with tahini, chopped salad, pickles, and pita bread.
To make the tahini, add the sesame paste, lemon juice, and a generous sprinkle of salt to a medium-size mixing bowl. Add generous splashes of water and stir vigorously until you have the consistency of honey. Taste and add salt if necessary.