inthekitchen
Middle Eastern Falafel Plate
Photography : Portrait Courtesy chronic creative
INGREDIENTS Falafel 1 heaping cup dried chickpeas 5-6 scallions , trimmed 2-4 medium garlic cloves 2 cups packed chopped cilantro , parsley and mint leaves , equal parts 1 tsp fine sea salt , plus more for serving 1 tsp ground cumin 1 / 2 tsp ground coriander 1 / 2 tsp ground cardamom 1 / 8-1 / 4 tsp cayenne pepper 1 / 4 tsp fresh ground black pepper 3 / 4 tsp baking powder 2-3 cups vegetable oil , for frying
Eggplant 1 eggplant 4 Tbsp olive oil 1 tsp salt
METHOD Falafel 1 . Rinse chickpeas then place into a large bowl and submerge by 4 inches of cool water . Cover and soak overnight or until the beans triple in size . Drain , rinse and pat dry or transfer to a salad spinner to spin dry . 2 . Add chickpeas , scallions , garlic , herbs , salt , cumin , coriander , cardamom , cayenne , black pepper and baking powder to a food processor . Pulse mixture until finely minced but not puréed , scraping the bowl down as necessary . You should be able to press a handful together and have it hold its shape . It will be loose and a little crumbly . 3 . Transfer mix to a bowl and cover . Refrigerate for 15 minutes to help the balls hold together when cooking . If making ahead , you can refrigerate the mixture for a few days . 4 . Use a Tbsp or small cookie scoop to create 1 1 / 2 Tbsp portions . Gently shape into a ball and place onto a plate . Repeat until mixture is all formed . 5 . Rest falafel balls in the refrigerator for 30-60 minutes before cooking . The mix will not act like dough , but will hold its shape .
Chef Ami Hassan Falafel Place Falafel is a popular street food all over the Middle East and Mediterranan . Chef Ami ’ s mixture of herbs and spices gives this recipe its robust flavour . Make a lighter version by baking instead of frying the eggplant and falafel and serve on a mixed green salad with hummus , hot sauce and pita bread .
6 . Add 3 / 4 inch of oil to a deep saucepan . Turn to medium-high and heat between 350 and 375 ° F . 7 . Fry in batches , placing falafel gently and without crowding , until they are browned on the bottom sides . Using two forks , flip falafel to brown other side , 3 1 / 2 – 4 minutes total . 8 . Transfer falafel to a paper towel-lined plate and sprinkle with salt . 9 . Serve immediately with sides .
Eggplant 1 . Cut eggplant into 1 cm cubes . 2 . Toss in salt and let sit for 1 / 2 hour . Drain . 3 . Cook in oil until tender , about 8 minutes .
Yield 4-6 servings
ciao ! / may / jun / two thousand twenty-one 15