Israeli Falafel Recipe

Name: Israeli Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup tahini (sesame seed paste); 4 1/2 teaspoons fresh lemon juice; 1/2 small onion, chopped (about 1/4 cup); 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained; 1 small onion, diced (about 1/2 cup); 2 cloves garlic, peeled and smashed; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon dried red pepper flakes; 1/2 teaspoon baking soda; About 6 cups vegetable oil for frying; 5 to 6 pita breads, top 1/3 cut off each; 2 plum tomatoes, seeded and diced; 1 small onion, diced; 1 green bell pepper, seeded and diced; 1 cucumber, peeled, seeded, and diced; Pickled turnip*; Mango amba (pickle)*; *Available from ethnicgrocer.com

Servings: persons

1/2 cup tahini (sesame seed paste)
4 1/2 teaspoons fresh lemon juice
1/2 small onion, chopped (about 1/4 cup)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained
1 small onion, diced (about 1/2 cup)
2 cloves garlic, peeled and smashed
2 tablespoons fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon baking soda
About 6 cups vegetable oil for frying
5 to 6 pita breads, top 1/3 cut off each
2 plum tomatoes, seeded and diced
1 small onion, diced
1 green bell pepper, seeded and diced
1 cucumber, peeled, seeded, and diced
Pickled turnip*
Mango amba (pickle)*
*Available from ethnicgrocer.com

1
In food processor or blender, combine all ingredients and 1/4 cup water. Process into smooth paste. (DO AHEAD: Sauce can be made ahead and refrigerated, covered, up to 1 day.)
2
In food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, red pepper flakes, and baking soda. Pulse just until finely chopped and crumbly (mixture will resemble wet bread crumbs; do not overprocess into paste, or balls will be heavy). (DO AHEAD: Mixture can be made ahead and refrigerated, covered, up to 1 day.)
3
In large shallow skillet over moderately high heat, heat 3 inches oil until thermometer registers 350u00b0F.
4
Using 2 teaspoons or falafel scoop, form mixture into approximately 1-inch-diameter balls or disks. Working in batches of 5, lower carefully into hot oil and fry, turning occasionally, until deep golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat to fry remaining falafel, returning oil to 350u00b0F between each batch.

129

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 cup tahini (sesame seed paste), 4 1/2 teaspoons fresh lemon juice, 1/2 small onion, chopped (about 1/4 cup), 1/2 teaspoon kosher salt, and more.

Yes, Israeli Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Israeli Falafel

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