Falafel with Tzatziki and Skillet Flatbread

1 and 1/2 cups dried chickpeas
1/2 cup flat-leaf parsley or cilantro, rough chopped
1 teaspoon flour
1 teaspoon ground coriander
1 rounded teaspoon ground cumin
3 cloves garlic, smashed
1 small onion, rough chopped
cayenne pepper, to taste
sea or Kosher salt, to taste
vegetable oil, for frying
flatbread (recipes follows) or warm pita, for serving
shredded lettuce
tzatziki or tahini sauce, for serving

1. Soak chickpeas overnight in a large bowl with enough bottled water to reach 2 inches above top of chickpeas. Drain and rinse. Add chickpeas to a food processor with parsley,
flour, coriander, cumin, garlic, onions, and cayenne. Pulse mixture until it is well combined yet still coarse in texture. Season with salt and cayenne; pulse to combine. Chill in freezer for 20 minutes. Use a spoon to portion the mixture into 1-2 tablespoon-sized balls.
2. Pour oil into a 6-qt. pot to a depth of 2″; heat over medium-high heat until a thermometer reads 350˚ F. Fry falafel in batches turning occasionally, until they float and turn golden brown, about 2-3 minutes. Using a slotted spoon, transfer falafel to a rack set over a rimmed baking sheet. Serve in warm flat or pita bread with shredded lettuce, tzatziki or tahini sauce.

Tzatziki Sauce
(by Reeni)
1 + 1/2 cups Greek yogurt
1 cucumber, peeled, seeded, and diced
1 clove of garlic, minced
2 teaspoons lemon juice, fresh squeezed
1 tablespoon fresh or 1 and 1/2 teaspoons dried dill
Sea salt and fresh ground pepper, to taste

Pulse all ingredients together in a food processor until smooth, season to taste with salt and pepper. Keep refrigerated.

Tahini Sauce
(adapted from Saveur)
2 cloves garlic, finely chopped
and mashed into a paste with a little salt
1 /2 cup tahini
1/4 cup finely chopped flat-leaf parsley
2 tbsp. fresh lemon juice
Kosher salt, to taste

Place garlic paste in a small bowl and add the tahini, parsley, lemon juice, and 1/2 cup ice water. Whisk until sauce is creamy; season with salt.

Printable Falafel Recipe
Skillet Flatbread
(adapted from Saveur)
1 teaspoon active dry yeast
3 ½ cups flour
1 tablespoon sugar
2 teaspoons kosher salt
2 tablespoons olive oil

1. Stir together yeast and 1¼ cups water heated to 115° in a small bowl, and let sit until foamy, about 10 minutes. Whisk flour, sugar, and salt in a large bowl, add yeast with oil and stir until a dough forms.Transfer to a floured work surface and knead until smooth, 6–8 minutes. Transfer to a lightly floured bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours.
2. Punch down dough and divide into 8 equal pieces, knead each into a ball. Place balls on a floured surface and cover with plastic wrap, allow to sit for 30 minutes.
3. Heat a 12″ cast-iron skillet over medium-high heat. Working with 1 ball of dough at a time, transfer to a work surface and roll into a 6-7″ circle, brush with oil and add to skillet, oiled side down, brush top with oil. Cook, turning once, until browned and cooked through, 2–3 minutes.

One Response

  1. AutismUnited November 22, 2012

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