An incredibly flavorful, protein-packed meal to jazz up any Meatless Monday!
Author: One Moore Bite
Makes: 12
Ingredients
For the Chickpeas
½ lb dried chickpeas
2-inch piece fresh ginger
1 small onion
1½ tablespoons coriander seed
1 large bay leaf
Salt
For the Falafel
½ lb dried chickpeas
3 teaspoons harissa spice
½ cup fresh parsley
½ cup fresh cilantro
¼ cup plain breadcrumbs
2 cloves garlic
Zest of 1 lemon
½ medium onion
¼ cup olive oil
Salt
Pepper
¼ cup flour
For the Tahini Yogurt Sauce
¼ cup plain Greek yogurt
1½ tablespoons tahini
1 tablespoon tamari
½ teaspoon crushed red pepper
¼ teaspoon grated garlic
Salt
Juice of ½ lemon
2 tablespoons fresh parsley
Instructions
Soak the chickpeas overnight in 4 cups cold water. The following afternoon, drain and rinse them, and place them in a large stock pot with the remaining ingredients. Cover with water (you want about 2 inches of water above the chickpeas) and bring to a boil over high heat. Reduce to medium heat and simmer, covered for 30-40 minutes, stirring occasionally, until the chickpeas are tender. Drain and remove the ginger and bay leaf, and any large onion pieces. Allow to cool until you're ready to build your falafel, at least 15 minutes.
Alternatively, grab 2 cans of garbanzo beans. Drain and rinse them, and proceed.
Add the chickpeas to the bowl of a food processor and pulse until you get a coarse meal. You want it thick and still slightly chunky, definitely not a puree. A few whole chickpeas is totally ok; in fact, it's encouraged. (Alternatively, you could do this in a large mixing bowl using a pastry cutter or potato masher to break up the chickpeas.).
Transfer the chickpeas to a large mixing bowl. Stir in the spices, herbs, garlic, onion, breadcrumbs, lemon zest, stirring until everything is thoroughly combined. Drizzle in the olive oil and stir, using as much as you need to get the chickpea mixture moist enough to form patties... that stay together. Taste and adjust seasoning with salt and pepper, as needed.
Line a baking sheet with parchment paper and set aside.
Form your falafel by scooping about ¼ cup of the chickpea mixture into your hands at a time, forming tightly packed balls, and then flattening them into patties. Place each falafel onto the prepared baking sheet. When they're all done, allow the falafel to chill in the fridge for at least an hour. This will help them set and stay together when you fry them later on.
While that's happening, make your yogurt sauce! In a small bowl, whisk all the ingredients together. Use a microplane to grate about half of a small garlic clove over the yogurt mixture. Stir thoroughly to combine all the flavors. Cover and reserve in the fridge until ready to use.
Once the falafel have set, heat a cast iron skillet with a few table spoons of olive oil (or canola... or vegetable...) over medium-high heat. Remove falafel from the fridge and lightly dust them with flour. This will give the falafel a nice crispy crust on the outside. Sear the falafel in batches, about 4 at a time, in the preheated skillet for about 1-2 minutes on each side, or until crispy and browned. Remove falafel from the skillet to a plate lined with a paper towel to drain any excess oil.
Garnish with chopped parsley and serve with fresh pita bread and yogurt sauce!
Notes
Harissa spice is a mixture I found amongst the spices at my favorite, Williams-Sonoma. It's a combination of bold flavors, including cumin, cayenne, coriander and garlic. You can always mix your own spices together to make this blend!