Falafel
I have eaten my share of falafel around the world, and I love the way the simple legume patty takes on the flavor of a place, as in the dense fava bean falafels of Egypt and Iraq, Palestine's parsley-heavy chickpea versions, and the unusual falafel I happened upon at a restaurant called Amon, on Via Palazzuolo in Florence, where the Egyptian chef Na'ama adds fresh fennel to her mash. But any way you make it, there is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. —Felicia Campbell
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Credit: Todd Coleman
INGREDIENTS
¾ cup finely chopped parsley½ 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
¼ cup finely chopped cilantro
1 tbsp. ground coriander
1 tbsp. ground cumin
1 ½ tsp. baking soda
1 tsp. cayenne
½ 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
INSTRUCTIONS
1. Purée ¼ cup parsley, tahini, juice, 2 tsp. salt, half the garlic, pepper, and ½ 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.2. 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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Palestine is a very real place with a very real culture and livelihood with many real, live, humans, just like you and me, living in it. You are correct in one thing, it is currently being occupied and oppressed by the state of Israel. It's not a political statement to mention Palestine's parsley heavy version, because we all know food is a part of culture and originates from certain parts of the world, and that's where the parsley-heavy version originated, in Palestine. Its really only a statement of the reality of humanity. :)
Felicia Campbell, thank you for this wonderful recipe, I love falafel and needed a good recipe for it.