Feature-Hashed Falafel
Contributor: @drhyrum
- 3 people
- 30 mins
- 5 min
Ingredients
- 1 15-oz can chickpeas, drained
- 4 garlic cloves, chopped
- 1 shallot or small onion, chopped
- 2 tbsp. parsley, chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 3 tbsp. all-purpose flour
- Kosher salt
- freshly ground black pepper (Yogurt Sauce)
- vegetable oil for frying
- 1/2 c. Greek yogurt
- 1 lemon
- 1 tbps. extra-virgin olive oil
- 1 tbsp. freshly chopped dill
- Kosher salt
- freshly ground black pepper (Round out to a meal)
- Pita bread
- Tomatoes
- Cucumbers
Directions
- Combine chickpeas, garlic, shallot/onion, parsely, cumin, coriander, and flour in a food processor. Season lightly with Kosher salt and pepper. Keep it rough and chunky.
- Using a 2” cookie scoopy, form falafel balls and place on cookie sheet covered with wax paper. Refrigerate for 10 minutes whilst preparing yogurt sauce.
- (Yogurt sauce) In a medium bowl, whisk together Greek yogurt, juice from squeezed lemon, oil and dill. Season with salt and pepper and mix well. With a zester, sprinkle top with 1/4 teaspoon of lemon peel zest. Refrigerate.
- Heat 1” vegatable oil on medium heat until a drop of water added to the oil pops (250-300 degrees F).
- Fry falafels until golden (3-5 minutes), then transfer to a plate wit a paper towel to absorb oil. Season immediately with Kosher salt.
- Serve falafels in pita with tomatoes and/or cucumber, and drizzle generously with yogurt sauce.
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