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Falafel

(recipe, Alexandra Lewis)

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Introduction

Falafel are small, spicy chickpea patties. They are almost always topped with Tahini-Lemon Sauce, and served either in a sandwich with pita bread, or as an appetizer, either alone, or on a mezza platter. Traditionally, falafel are deep-fried, but they are equally good — and satisfyingly crisp — if pan-fried in a very hot skillet with a small amount of oil.

Ingredients

1. 4 cups cooked chickpeas (OK to use canned; two 15-oz. cans will provide the right amount)
2. 4 medium cloves garlic, minced
3. 2 tsp. cumin
4. 1 tsp. turmeric
5. 1 tsp. salt
6. ½ cup finely minced onion or 6 scallions, minced
7. ¼ cup (packed) minced parsley
8. ¼ cup water
9. 1 Tbsp. lemon juice
10. A few dashes of cayenne
11. ⅓ cup flour
12. Oil for frying

Steps

1. Rinse the chickpeas, and drain them well.
2. Combine all ingredients except flour in a food processor or a medium-sized bowl and process — or mash — until you have a uniform batter.
3. Add flour, and stir until thoroughly combined. You can cook the falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
4. Heat a heavy skillet and add about 3 Tbsp. oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoonfuls of batter into the pan, flattening each slightly, like a small thick pancake. Sauté for about 10 minutes on each side, until golden and crisp. Add small amounts of extra oil to the pan as needed throughout the cooking.
5. Place the cooked falafel on a plate lined with paper towels and, if necessary, keep warm in a 300-degree oven until serving time.