BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

FALAFEL with GARLIC YOGURT SAUCE

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Falafel is typically deep fried and served. We prefer to shallow pan-fry in order to have crispy exteriors as well as soft insides The method is described below.
Ingredients:
  • 1 ½ cups garbanzo beans, soaked overnight-DO NOT COOK (falafel is made from soaked and ground garbanzo or dried fava beans)
  • ¼ cup green onions, minced
  • ¼ cup yellow onions, minced
  • 2 tablespoons parsley, chopped
  • 1 tablespoons cilantro, chopped
  • 1/2-1 tablespoon fresh lemon juice
  • 2 teaspoons garlic, minced
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ½ teaspoon baking powder
Method:
Combine all the ingredients except the baking powder in the bowl of a food processor; process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed; transfer to a bowl and add the baking powder; adjust the seasoning, to taste; refrigerate for a minimum of 30 minutes to overnight. Once you process the garbanzo beans, you release the starch. If you try to shape the falafel too early it won’t hold together.
Heat approximately 1 cup of vegetable oil to 375F in a cast iron pan or heavy duty sauté pan. Scoop out a large tablespoon full in your hand and press into a patty. Gently place the falafel into the hot fat. Repeat until the pan is 3/4 full allowing you some space to be able to turn them. Once crispy on one side, using a fork and spatula to manipulate, gently turn over each piece. You will see that the frying has set the first side sufficiently to do so. Cool for and additional minute or two and reduce your temperature as needed to not over crisp. The sides will remain what appears to be uncooked. This is a desired outcome. This will give you a pleasant juxtaposition of crunchy exterior and delicate center. Remove to a wire rack to drain a moment. Season with sea salt and enjoy with the garlic yogurt sauce below.
 
 
Garlic-yogurt sauce
Ingredients:
  • 1 cup drained yogurt(we prefer Greek yogurt hung for 3 days ahead but not a deal breaker if you do not have the time)
  • 1/2 red onion, minced
  • 1 shredded cucumber (peeled, seeded)
  • 1/2 juiced lemon
  • 1 tablespoon minced mint leaves
  • 1 tablespoon minced cilantro leaves
  • ½ teaspoon ground coriander
  • 2 cloves garlic, paste
  • 1/2 teaspoon sea salt
Method:
Combine all ingredients and refrigerate up to 1 hour before service.

 


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