Perfect Falafel with Cucumber SauceFrom deliathecrone 6 years ago
- cucumber Sauce: shopping list
- 1 (6 ounce) container plain yogurt shopping list
- ½ cucumber - peeled, seeded, and finely chopped shopping list
- 1 teaspoon dried dill weed shopping list
- salt and pepper to taste shopping list
- 1 tablespoon mayonnaise shopping list
- Falafel: shopping list
- 1 1/4 cups dried chickpeas (7 oz) shopping list
- 2 garlic cloves, finely chopped shopping list
- 3/4 cup finely chopped onion (1 medium) shopping list
- 1/2 cup chopped fresh cilantro shopping list
- 1/4 cup chopped fresh flat-leaf parsley shopping list
- 1 teaspoon fine sea salt shopping list
- 3/4 teaspoon ground cumin shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon cayenne shopping list
- About 6 cups vegetable oil (48 fl oz) shopping list
How to make it
- Cucumber Sauce:
- In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
- (NOTE: Overnight soaking time not included in Prep Time.)
- Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours. Drain well in a colander.
- Purée chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.
- Spread purée in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
- Scoop 2 tablespoons of purée onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty. (Pressing the purée will help the patty hold together when frying.) Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).
- Make more patties in same manner, arranging them in 1 layer on wax paper.
- Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340°F.
- Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain. Return oil to 340°F between batches. Serve falafel warm or at room temperature.
- (Cooks' note: Chickpeas can be soaked up to 24 hours.)
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