Oct 02 2008
Falafel, crunchy fried chickpea croquettes, are Egyptian in origin but have become a signature dish of Israel. Now considered a Jewish food, they definitely qualify as Jewish Fusion. The crunchy fried falafel are tucked into pita bread with chopped tomato, cucumber, and tahini dressing, possibly enriched by a spoonful of hummus. Other possible additions (called tosefot at Israeli felafel stands) include shredded cabbage, pickle slices, and fried eggplant slices.
- 1 cup dried chickpeas, soaked overnight, cooked for ½ hour and drained
4 cups water
2 teaspoons salt, plus more to taste
1 thick slice rustic white bread,
2 Tablespoons flour
1 cup of flour for dipping
2 teaspoons baking soda
3 cloves garlic, minced
2 Tablespoons, chopped flat-leaf parsley
2 teaspoons of fresh ground pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
½ teaspoon ground tumeric
½ teaspoon ground coriander
Canola or vegetable oil for deep-frying
Pita breads, heated
2 tomatoes, chopped
1 cucumber, chopped
- Put the chickpeas in a 2-quart soup pot, add the water, and bring to a boil.
Reduce heat, cover, and simmer for 25 to 30 minutes.
Add the 2 teaspoons salt after 20 minutes of cooking.
Drain the chickpeas and reserve the liquid.
Grind the chickpeas through the coarse blade of a meat grinder or pulse in a food processor.
Add the bread, the 2 tablespoons flour, the baking soda, garlic, egg, and seasonings and mix well.
Add salt to taste.
Form into 1-inch balls, then flatten each slightly in your hand.
In a deep saucepan or a wok, heat 3 inches of oil to 375 degrees F.
Dip the falafel into flour and deep-fry in batches until golden.
Using a skimmer, transfer to paper towels to drain.
Tuck into warm pita bread, along with about 2 tablespoons each chopped tomatoes and cucumber, and a generous drizzle of tahini dressing and some hummus, if using.
Click here for another delicious falafel recipe