Falafel: A Delight from Levantine Cuisine

-

 






Falafel is a beloved street food in Levantine cuisine. There are numerous recipes available online, with many starting with canned chickpeas. While using canned chickpeas is convenient, the texture isn't quite right. After experimenting with many recipes, I synthesized my own, which uses dried chickpeas for a superior texture.

Ingredients:

I. 1 lb dry chickpeas
II. ½ or 1 bunch of cilantro (choose based on your preference, or substitute with parsley)
III. 10-12 scallions
IV. 4 tablespoons kosher salt
V. 1½ or 2 tablespoons cumin powder (use 2 tablespoons if you prefer a stronger cumin flavor)
VI. Red pepper flakes (adjust to your desired level of heat)

Recipe:

I. Soak the dry chickpeas in water overnight at room temperature. Ensure there is at least 1½ to 2 inches of water above the chickpeas.
II. The next day, pat the chickpeas dry with a kitchen towel and transfer them to a food processor.
III. Add the remaining ingredients and process until the mixture reaches a coarse, cornmeal-like consistency. Avoid forming a paste.
IV. Let the mixture rest in the fridge for at least 30 minutes.
V. After chilling, shape the mixture into small patties, about ½ to ¾ inch thick.
VI. Fry the patties in your choice of oil until they turn brown. The higher the frying temperature, the crispier the exterior and the softer and juicier the interior. You can use canola or vegetable oil; I personally prefer non-virgin olive oil.

Serving Suggestions:

Here are some sides and sauces you might want to add while you are serving:

Sides:

• Pita Bread: Soft, warm pita is perfect for wrapping falafel.
• Hummus: A creamy chickpea dip that complements the falafel's flavors.
• Tabbouleh: A fresh salad made with bulgur, parsley, mint, tomatoes, and a lemon-olive oil dressing.
• Shepard’s Salad: A refreshing mix of diced tomatoes, cucumbers, parsley, and lemon juice.
• Pickled Vegetables: Adds a tangy crunch; common picks are pickled turnips and cucumbers.

Sauces:

• Tahini Sauce: A blend of tahini, lemon juice, garlic, and water. It's creamy and nutty.
• Garlic Sauce (Toum): A fluffy, potent garlic sauce.
• Yogurt Sauce: A simple mix of yogurt, lemon juice, garlic, and herbs like dill or mint.
• Hot Sauce: Adds a spicy kick; harissa is a popular choice.
• Green Sauce (Zhug): A spicy, herbaceous Yemeni sauce made with cilantro, parsley, and green chilies.

Enjoy your homemade falafel with these delicious sides and sauces! Afiyet olsun!


Comments

Post a Comment

Popular posts from this blog

Juicy and Delicious: Easy Peach Dessert Recipe

-
Image
When and where I grew up, everything in the produce section was seasonal. May through June brought plums, apricots, and strawberries. July was all about watermelons, melons, cherries, and peaches. The city of Bursa in Turkey (Türkiye) is renowned for its peaches, which were large, about 3.5-4 inches in radius—a size comparable to a big fist. They were juicy, full of flavor, and especially the ripe ones smelled divine! Speaking of ripe, everything in the produce section was always ripe. However, due to globalization, you can now find almost any fruit at any time. To ensure the products are delivered intact, they must be harvested before they ripen. Unfortunately, not everything ripens after harvest; those tasteless items just go bad over time. Peaches are one such product. Back to peaches: Whenever I walk through the produce section, I always check the peaches. If I like the shape and size, I buy three, just enough for my family of three to make the following dessert. Ingredients: Three...
Read more

Feta bun, patisserie style (Pastane pogacasi)

-
Image
There is a kind of bun in Turkey which is called "acma". My son loves it, when we go to Turkey that is all he wants for breakfast. This past year (2014) we couldn't go to Turkey, so I decided to look for recipes for acma. To my luck, what I found for acma turned out to be a recipe for feta bun, but patisserie style, which is totally different than how you would make it at home. It turned out to be the ultimate recipe for pogaca. Here are the ingredients: 1 egg 1/2 cup olive oil 1/2 cup milk 1/2 cup water 1/2 tbsp instant bakers' yeast 1tsp salt 1tbsp sugar 3 1/2 cups flour Mix all the ingredients in a bowl and let it rise for an hour. At the end you make a small disk like shape in the palm of your hand, put crumbled feta to the middle, then fold it in such a way that the feta is inside. Put it on the tray. Once you've given shape to all, brush egg yolk on the top and sprinkle sesame seed. Bake for 30 mins at 325 degrees F.  (Picture modified from  w...
Read more