Recipe for: Falafel - Paris Style

Falafel - Paris Style
Ingredients
Ingredients (for filling for 6 wraps):
3 pitas, cut in half
9 Tbsp hummus
24 falafel balls
1½ cups shredded purple cabbage
1 large cucumber, julienned
2½ cups roasted eggplant
½ cup yogurt tahini dressing
½ cup harissa suace
For 24 1-inch falafels:
1¼ cups dried chickpeas
2 garlic cloves, minced
¾ cups finely chopped yellow onion
¼ cup chopped cilantro
¼ cup chopped flat-leaf parsley
1 Tsp kosher salt
2 Tbsp all-purpose flour
1 Tsp ground cumin
½ Tsp ground coriander
½ Tsp black pepper
¼ Tsp cayenne
Pinch ground cardamom
vegetable oil for frying

Information

Preperation Time: 20 Minutes

Cooking Time: 120 Minutes

Total Time: 140 Minutes

Servings: 6


Tags

Claire Thomas, The Kitchy Kitchen, Falafel, Paris


Best paired with

Instructions

1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. Or, if you’re in a rush, cover the chickpeas with 3 inches of water, bring to a boil, turn down to a simmer and cover, cooking for 2 hours, until tender.

2. Drain and rinse the chickpeas. Pour them into your food processor along with the rest of the ingredients, except for the frying oil. Pulse all ingredients together until a rough, coarse meal forms, about three 10-second pulses. The texture should be somewhere between couscous and hummus (slightly dry and crumbly, but holding together).

3. Once the mixture reaches the desired consistency, pour it out into a bowl. Remove any large chickpea chunks that the processor missed. Cover the bowl with plastic wrap and refrigerate for 1-2 hours. 3 Fill a deep skillet with vegetable oil (like grape seed or peanut) to a depth of 1½ inches. Heat the oil slowly over medium heat up to 375°F.

4. Meanwhile, form falafel mixture into 1-inch round balls with wet hands. When you’re ready to fry, pop one ball in the oil to test. If it falls apart, heat the oil longer, and remix and reform the falafel with a little more flour. Cook the falafel for 2-3 minutes per side, in small batches of 5 or 6 balls at a time, until golden brown.

5. Once fried, remove them from the oil using a slotted spoon and set aside on paper towels. While they’re still hot, assemble them in the pita wraps.


About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.