Falafel

Full of fresh herbs and crunchy Dvora flavor, falafel is always best freshly made and straight out of the pan.

Author

Helen Park

Servings

4

Category

Appetizer

Cuisine

Middle Eastern

Ingredients

• ¾ cup dried chickpeas (188 g)
• 2 tsp baking soda
• 1 qt water (1 Kilo)
• ½ cup parsley, washed with large stems removed and cut into 1” pieces (15 g)
• ½ cup cilantro, washed with large stems removed and cut into 1” pieces (15 g)
• 1 Tbsp water (15 g)
• ½ tsp baking powder
• ¼ cup Dvora blend (14 g)
• Oil for frying
• 1 cup Mousa Yogurt Sauce, plus extra just in case
• Salad or pita and Pickled Red Cabbage

Directions

1. Dissolve the baking soda in the water and soak the chickpeas overnight.
2. The following day, drain the chickpeas and set them aside.
3. In a food processor, add parsley, cilantro, and drained chickpeas and pulse until the herbs are roughly chopped.
4. Add in the water, baking powder, and Dvora and continue pulsing until the mixture resembles gritty and chunky sand.
5. Remove the cover and test the mixture by trying to clump a handful together. You want it to just come together but have some texture so that the burgers will be crunchy.
6. Over medium heat, heat a ½ “of oil in a pan until the oil begins to ripple when tipping the pan.
7. Divide the mixture into 16 balls (30 g each or about a soup spoonful) and shape into round but irregular balls.
8. Working in batches, carefully slide each ball into the heated oil and let them simmer, turning on all sides, in the oil until golden brown and crunchy.
9. When crunchy and warmed through, remove them to a paper towel lined tray to blot excess oil.
10. Serve with our preferred salad or pita and drizzle with plenty of Mousa Yogurt Sauce and Pickled Red Cabbage.