advice for falafel
start to finish this whole recipe will take a little over an hour if you're well prepared, but if you're feeling less ambitious, or are pressed for time you could take a shortcut with some flatbread or pita from the store. side note- the pickled radishes go great on tacos and veggie burgs.
take on a backyard picnic or wrap up and throw one in your lunch, serve with some tabbouleh and lemon wedges.
take a lesson from these guys and share your falafel
next time i'm hungover i'm totally doing this, j/k but i wish
this may not be true but i wish that it was
get it while it's hot on first listen
the way to go
for the flatbread i used a recipe from food52 which is as follows
1 cup lukewarm water, divided
2 1/4teaspoons instant yeast
2 teaspoons raw or granulated sugar
2 cups all-purpose flour (plus more for kneading & rolling)
1 teaspoon salt
1 tablespoon olive oil plus more for the bowl
in a cup, combine 3/4 cup of the water with all of the yeast and sugar. stir together then set aside for 5 minutes. in a large bowl, place the flour and salt. stir together then make a well in the middle. pour the water-yeast mixture into the well along with the olive oil. mix together until it forms a shaggy dough. if the dough seems too dry, dribble in the remaining 1/4 cup of water and mix together. scrape the contents of the bowl out onto a lightly floured surface and sprinkle with a bit more flour. knead for around 10 minutes until the dough is smooth and soft. oil the bowl and place the dough into it. cover loosely with a clean kitchen towel and set aside in a warm place for 30 minutes. after 30 minutes tip the dough out onto a lightly floured surface and cut into 6 roughly-equal pieces. Roll each piece of dough into a ball. using flour as needed, roll each ball of dough out into a roughly 8-inch circle (no rolling pin? use a thick glass or a wine bottle!). flour each circle well on both sides and cover with a kitchen towel so the dough doesn't dry out. heat a skillet over a medium flame then place a circle of dough into it. leave to bubble and rise until golden underneath (1 to 2 minutes) then flip using kitchen tongs or an offset spatula. cook on the other side until the dough looks dry with darkened spots. remove from the skillet and wrap in a clean kitchen towel while you cook the others.
falafel makes about 10
1 can of garbanzo beans
1/2 red onion chopped fine
2 cloves of garlic chopped
1 tablespoon parsley finely chopped
1 tablespoon cilantro finely chopped
3 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon baking powder
4 tablespoons of flour
grapeseed or olive oil for frying
in a food processor combine garbanzo beans, onion, and garlic. pulse mixture into a coarse paste. then add in parsley, cilantro, lemon juice, salt, and cumin and pulse a few more times until combined. scrape mixture into a large bowl and stir in baking powder and flour. mix until combined. place mixture in refrigerator for 2 hours. remove from fridge and with your hands roll into 2 inch sized balls and place on a baking sheet. in a large skillet heat 1 inch of grapeseed oil on medium to medium-high. place falafel in oil and cook for about 3 minutes on each side or until brown on the outside. remove from oil and place on a plate lined with paper towel to drain off excess oil.
quick pickled radishes
5 radishes, trimmed and sliced into paper thin rounds
2 tablespoons raw sugar
1/8 cup rice wine vinegar
1/8 cup water
1 teaspoon sea salt
add sugar, vinegar, water, salt to a small saucepan and cook on medium until sugar and salt dissolve. turn off heat and pour mixture over radishes in a small jar or bowl, let cool and then refrigerate for up to one week.
1 cup of plain greek yogurt
1 tablespoon fresh dill chopped
1 teaspoon fresh mint chopped
2 tablespoons of cucumber-seeded, peeled, and chopped
1 garlic clove minced
1/2 of a lemon juiced
salt to taste
in a small bowl combine yogurt, dill, mint, cucumber, garlic, lemon and salt. Stir until combined and taste for seasoning. to assemble falafel take a piece of flatbread and spread tzatziki in center, then place 2 falafel in the center and top with sliced pickled radish and sprouts. For ease of eating wrap with parchment paper on the outside.
foto by @jesselynndawson
shout out to @alexander_adrian for keeping the grass cut