- FALAFELS!!
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
Joan Nathan shares her tips with Epicurious:
• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and at
www.ethnicgrocer.com.
• To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at
www.ethnicgrocer.com), mango
amba (pickle), or sauerkraut.
LENTIL SOUP--SHURBAH AADAS
2 | cups brown lentils |
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| 8 | cups chicken broth (preferably homemade) |
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| 1 | large onion, grated |
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| 2 | teaspoons freshly ground cumin seeds |
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| Salt and freshly ground black pepper to taste |
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| 2 | tablespoons freshly squeezed lemon juice |
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| 2 | cups olive oil or olive pomace oil |
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| 1 | large Arabic flatbread or pita bread, cut into 1/2-inch squares |
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| Extra-virgin olive oil for drizzling |
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1. Wash the lentils under cold running water picking out any stones. Bring the broth to a boil in a large saucepan and add the lentils and onion. When the broth returns to a boil, reduce the heat to low, cover, and simmer for 1 hour. Do not stir.
2. Pass the lentils and broth through a food mill. Add the cumin and season with salt and pepper. Return the soup to the saucepan and stir. Taste to check the seasoning. Stir in the lemon juice and heat until the soup starts to bubble slightly. Taste again to check the seasoning and add whatever it needs.
3. Meanwhile, heat the olive oil for frying to 375 degrees F in a medium-size saucepan or skillet. Fry the pieces of bread until golden, about 1 minute. Serve the soup with the fried croutons of Arabic bread and extra virgin olive oil passed at the table.
