Falafel

From the book The New Moosewood Cookbook by Mollie Katzen

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

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.

This content is from the book The New Moosewood Cookbook by Mollie Katzen.