By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
Falafel
1 Tablespoon baking powder
1 Tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 pound dried chickpeas, soaked in water overnight and drained
Big handful fresh parsley
Big handful fresh cilantro
1 medium carrot, peeled and chopped
1 small onion, chopped
4 garlic cloves
2 Tablespoons cold water, plus more as needed
Canola or vegetable oil for frying
Quick Tahina Sauce
1 garlic clove
Juice of 1 lemon
1 (16 oz) jar tahina
1 Tablespoon kosher salt
1 teaspoon ground cumin
1½ cups ice water
DIRECTIONS
Falafel
Mix together the baking powder, salt, cumin, and turmeric in a small bowl.
Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. * In this step I found that I needed a bit more water and my food processor would only hold half the amount so I did it in two batches and mixed them together.
Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
Heat a couple of inches of canola oil to 350° F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3-4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
Immediately transfer the falafel with a slotted spoon to a paper towel-lined plate to drain. Serve hot.
For a sandwich – layer falafel ball with salad and tahina sauce. You can also just serve them on a plate on a bed of hummus and drizzled with olive oil &/or tahina sauce.
Quick Tahina Sauce
Drop the garlic into the food processor (use less if you are not a garlic fan)
Squeeze the lemon juice into the food processor. Pour the tahina on top, making sure to scrape it all out of the container, and add the cumin and salt.
Process until the mixture looks peanut buttery, about 1 minute
Stream in the ice water, a little at a time, with the motor running. Process just until the mixture is smooth and creamy and lightens to the color of dry sand.
