Falafel sandwich

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  1 cup or 200g

• Onions

  Raw

  ½ large or 75g

• Parsley

  Raw

  2 tbsp or 8g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  1 tsp or 6g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Garlic

  Raw

  4 clove or 12g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Onions

  Sweet, raw

  1 onion or 331g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Hoisin sauce

  Ready-to-serve

  100g

• Pita bread

  White, enriched

  100g

Directions

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. Heat 3 inches of oil to 375oF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
2. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
3. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
4. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
5. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
6. Heat 3 inches of oil to 375oF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
7. NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
8. Joan Nathan Shares Her Tips With Epicurious Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.
9. Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.
10. Recipe by: Joan Nathan (source: https://www.epicurious.com/recipes/food/views/my-favorite-falafel-231755)