All Photos © Christine Elise McCarthy 2020
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These guys are REALLY easy to make but this recipe makes a fuckton. If you make more than you want to eat immediately – form them into 1″ balls & place – UNCOOKED – on a cookie sheet & parchment paper. Freeze. Once frozen, you can transfer them to a Ziplock bag. Thaw before frying.
Makes about 40 falafels
1 lb DRY garbanzo beans (chickpeas) – soaked overnight in deep water
1 jalapeno or serrano (optional)
5 garlic cloves
1 cup parsley
1 cup cilantro
1 TBS turmeric
2 TBS ground cumin (maybe more – to suit your taste)
1 TBS ground coriander
juice of 1 lemon (2-3 TBS)
2 TBS olive oil
1 TBS salt (maybe more – to suit your taste)
1 tsp pepper
1 tsp baking powder (this will make the falafel a bit lighter)
1 tsp ground cardamom (optional)
Water – just enough to get the ingredients to blend but go easy – start with 1/2 cup
Oil for frying
GARNISH – pickled turnips (recipe below), chopped tomato, sliced cucumber, pita bread, lettuce, red onion, tahini-yogurt dressing (recipe below) and maybe HUMMUS, tabbouleh, lemon wedges, tzatziki sauce, garlic paste (toum)
Blend all the ingredients in a food processor using as little water as possible – until combined. It should be moist but crumbly.
Form 1″ falafel balls. Do not go too big or they will be burned outside or raw inside. Raw dough will keep several days in the fridge.
Heat oil on high & fry – turning to cook evenly. They should cook in about a minute on each side. Drain on paper towels.
Serve as you will!
Makes enough for 40 falafel
1 red beet
2 lbs turnips – peeled & cut into matchsticks
1/3 cup kosher salt
1 cup white vinegar
Dissolve the salt in the water & vinegar. If you need to warm it – that is OK but not not put the turnips in until it is cooled completely. Add the turnips & beet & store in a jar overnight. They should last a good two weeks in the fridge.
Mix 1/4 cup tahini with 3/4 cups vegan yogurt. Season with S&P, minced garlic and/or lemon juice. Maybe a pinch of cumin and chopped parsley. It should keep for the lifetime of the yogurt.
Thank you. This is what I get at Mamoun’s in Princeton, New Jersey (the Falafel AND the pickled turnips). With the pandemic raging, I have not been able to satisfy this craving…’til now.
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gave your recipe a whirl, they came out a treat…..danke!
i also added sesame seeds to the mix before frying.
you should try this dip next time. substitute vegan equivalents where needed…
* tub of thick voghurt
* bunch of minced fresh garlic
* fist full of grated cucumber that you squeeze every drop of moisture out of
* bit of dill
* splash of vinegar
* glug of extra virgin olive oil
* salt to taste
mix it all up!
* sprinkle of sweet paprika on top!
* optional mix ins: crumbed feta and / or hot sauce
give it a go!