Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
Falafel with Parsley, Garlic, Onions, Jalapenos and Herbs
- 3⁄4 cup finely chopped parsley
- 1⁄2 cup tahini
- 2 tbsp. fresh lemon juice
- 1 tbsp. plus 2 tsp. kosher salt
- 4 cloves garlic, finely chopped
- Freshly ground black pepper, to taste
- 2 cups dried chickpeas, soaked in water overnight, drained
- 1⁄4 cup finely chopped cilantro
- 1 tbsp. of each- ground coriander, ground cumin cayenne
- 1 1⁄2 tsp. baking soda
- 1⁄2 tsp. ground allspice
- 4 jalapeños, stemmed, roughly chopped
- 4 scallions, roughly chopped
- 1 medium yellow onion, roughly chopped
- Canola oil, for frying
- Za’atar, for serving
Purée 1⁄4 cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and 1⁄2 cup cold water in a small food processor; set sauce aside. Purée remaining parsley, salt, and garlic, chickpeas, cilantro, coriander, cumin, baking soda, cayenne, allspice, jalapeños, scallions, and onions until smooth. Transfer to a bowl; freeze for 20 minutes to firm. Pour oil into a 6-qt. Dutch oven to a depth of 2″; heat over medium-high heat until a deep-fry thermometer reads 300°. Using 2 spoons, shape chickpea mixture into twelve 4″ oval balls. Drop into oil; fry until golden brown, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with za’atar; serve with sauce.
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