Falafel

Falafel is a traditional Syrian street food. It’s a good choice for vegetarians, because it’s made from chickpeas, herbs and spices. The mixture is then formed into balls or patties and deep fried to a texture that’s crispy on the outside and soft on the inside.
Falafel was invented some 1000 years ago by the Egyptian Copts. As Alexandria is a port city, it was possible to export the dish and name to other areas in the Middle East. Originally made with fava beans  it continues to be made this way in Egypt and other Arab countries.
As a sandwich, it is served in a pita bread with lettuce and topped with a yogurt-tahini sauce and is often served up as part of mezze (a group of small meals).

Falafel is a great source of protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate.

Ingredients:
1- 150 g chickpeas
2- 1 onion
3- 1 garlic
4- 5 g cilantro
5- 5 g parsley
6- 3 g mint leaves
7- 5 g spice
5- 5 g ground cumin
9- 5 g ground coriander seeds
10- salt
11- black pepper
12- 400 ml sunflower oil enough to cover the chickpea balls
YOGURT SAUCE
– 1/2 c. Greek yogurt
– Juice of 1 lemon
– 1 tbsp. extra-virgin olive oil
– salt
– black pepper
FOR TAHINI SAUCE
– 1/2 c. tahini
– 1 garlic clove, minced
– 1 tbsp. lemon juice
– 2 tbsp. warm water (plus more as needed)
– salt
FOR SERVING
– Pitas or other flatbreads
– Chopped lettuce
– Halved cherry tomatoes
– Thinly sliced cucumbers
– Pickled

Instructions:
1- Rinse chickpeas then place them in a large bowl. Add some cold water to the bowl till the chickpeas are more than completely covered. Leave to stand at room temperature overnight. On the next day, rinse and drain the chickpeas, then set aside.
2- Combine chickpeas, herbs (cilantro, mint and parsley), onions, garlic, spices (coriander seeds, spice and cumin), some salt and black pepper. Transfer to a food processor, and pulse till everything is finely minced.
3- Transfer the minced mixture to the refrigerator for at least 30 minutes. Then using your fingers, shape the chickpea mixture into small balls.
4- Heat the oil and cook the falafel in batches.
5- Serve the falafel immediately, while warm and crispy with Sauce of choice

Lara Khouli