Contributing Chef- Abby Reibman-Author of The Desk and The Stove
This deep-fried treat is popular throughout the Middle East. Although it originates from Egypt, paired with this fresh Israeli Salad, it becomes the perfect snack for any soiree. Crunchy on the outside and creamy inside, the chickpea concoction has loads of flavor. The Hostess Handbook suggests serving with hummus and harissa for an even yummier party-ready canapé!
Homemade Falafel1 can of ready-soaked chickpeas
1 onion, finely diced
½ tsp red hot chili flakes
a bunch ea. of finely chopped parsley and cilantro
2 cloves of garlic, made into a paste with salt
½ tsp ea. of cumin and paprika ½ tsp of baking powder 3-5 tbl A.P flour
vegetable oil for frying
Israeli Salad4 large tomatoes on the vine, concasse, ½ cucumber, peeled, deseeded and finely diced
1 red onion, finely diced a bunch ea. of parsley and dill, finely chopped olive oil juice of ½ lemon
salt and pepper
1- 1- Drain the chickpeas and put them in a large bowl of a food processor together with the chopped red onion, parsley, cilantro, garlic, red chili flakes, cumin and paprika. Blend until smooth but not a puree.
2- 2- Sprinkle in the baking powder and enough flour so that you can roll a small ball of dough without it sticking to your hands. Put dough into a small bowl, cover and refrigerate for at least 2 hours.
3- 3- Meanwhile, prepare the Israeli Salad:
a. Mix together the first four ingredients (hold off on the lemon juice and olive oil until the falafel balls are ready).
b. Season with salt and pepper.
c. Once falafels are finished frying, add the lemon juice and a few drizzles of olive oil over the salad and mix to combine.
4- 4- Once the dough has been refrigerated, form small balls from the dough, about the size of a walnut, using the palms of your hands.
5- 5- Heat the oil in a deep pot to 375 degrees F and fry one ball to test – if it falls apart, add more flour. Fry the balls a few at a time for a few minutes on each side until golden brown. Serve with the Israeli Salad and Hummus.