Falafel!

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Have you ever actually taken a good picture of homemade falafel? It’s really hard.

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It’s such an amazing color.  The bright green from the cilantro and parsley, and the golden brown from the olive oil sautéing.  Recipe:

  • 2 cups roughly chopped white onion
  • 6 garlic cloves
  • 2 cups cooked chickpeas, drained
  • 1 cup lightly packed parsley leaves
  • 1 cup lightly packed cilantro leaves
  • 1 teaspoon salt
  • ¼ teaspoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons baking powder
  • ½ cup all-purpose flour
  1. Put all ingredients except for the flour into a food processor.  Pulse until all of the ingredients are combined and finely chopped, but not pureed, scraping the sides occasionally to make sure all ingredients get incorporated.
  2. Add all-purpose flour 1/4 cup at a time until mixture comes together
  3. Refrigerate for a minimum of an hour
  4. Heat a cast iron skillet over medium heat and coat bottom of pan with olive oil
  5. Use a small ice cream scoop (like you would use to make cookies) and scoop into your hand, then use fingers or other hand to flatten slightly into a patty
  6. Cook in skillet until golden brown, then flip and repeat process
  7. Serve with Soft Pita and Tzatziki Sauce

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Soft Pita

  • 1 cup hot water, but not boiling
  • 2 teaspoons active dry or instant yeast
  • 2 ½ cups all purpose flour
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  1. Mix hot water and yeast in bowl of a stand mixer. Let sit until yeast is dissolved
  2. Add in flour, salt and olive oil
  3. Mix on medium speed for 8 minutes
  4. Place in greased bowl and cover with clean, dry dish towel and let sit in microwave (not turned on) for an hour, or until it has doubled in size
  5. Turn out dough onto a lightly floured work surface and divide into 8 equal pieces
  6. Roll out dough into circles to your desired thickness, but not too thin. If you can see your kicthen counter through the dough, it’s too thin
  7. Heat a cast iron pan over medium heat and use a paper towel to coat just the bottom with olive oil
  8. Cook on one side for 30 seconds, or until bubbles form
  9. Then flip and cook for 1 minute, flip again and cook for another minute
  10. Repeat this process until all pita are cooked
  11. Use immediately or freeze
  12. The dough can also be refrigerated for up to a week

Tzatziki Sauce

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  • 1 ½ cups plain Greek yogurt
  • 2 garlic cloves, grated
  • ½ seedless cucumber, washed, unpeeled
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • ½ teaspoon salt
  • Handful fresh dill, chopped
  1. Grate the cucumber on the thickest grate and drain liquid
  2. Mix yogurt, garlic, olive oil, vinegar, salt and dill into a bowl
  3. Add drained cucumber and stir until all ingredients are combined
  4. Let sit for at least 1 hour
  5. Serve with Soft Pita

This is definitely a more complex dinner, and if you are making all of these things in the same day, it will be a long prep day.  However, the pita dough can sit in the refrigerator for up to a week, so that can be made ahead of time.  The tzatziki can also be made the day before, so all you have to do the day you want this is make the falafel.

The pita and tzatziki are great on their own as an appetizer or little bite before the main course.

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2 Comments Add yours

  1. What an amazing recipe! I love falafel so damn much! Will try to make it soon!

    Liked by 1 person

  2. I think the pictures look great!

    Like

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