Falafel with Israeli Salad by Emma Dean
Recipe Information
Falafel with Israeli Salad
Cultural Context
Falafel, believed to have originated in the Middle East, is a popular street food made from ground chickpeas or fava beans. It is often served with Israeli salad, a refreshing mix of diced vegetables, embodying the region's love for fresh ingredients. This dish is a staple in Israeli cuisine and has gained global popularity, with various adaptations found in many cultures, showcasing its versatility and appeal.
chickpeas
🥗Healthier: lentils
💰Cheaper: canned beans
Lentils provide protein with fewer calories.
tahini
🥗Healthier: Greek yogurt
💰Cheaper: peanut butter
Greek yogurt offers creaminess with less fat.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has a similar flavor profile.
pita bread
🥗Healthier: whole grain wrap
💰Cheaper: tortillas
Whole grain wraps add fiber.
In a food processor, add 1 can of chickpeas, 3 tablespoons of tahini, 1 teaspoon of coriander powder, 1 teaspoon of cumin, and 1 teaspoon of chili powder.
Add 1 finely diced onion and 1 clove of garlic to the food processor.
Add a big pinch of salt, 1/4 cup of plain flour, and 1/2 teaspoon of baking powder.
Add parsley and the zest and juice of 1 lemon to the mixture.
Blend until a paste forms.
Shape the mixture into small balls, about the size of a small strawberry.
Heat extra virgin olive oil in a pan for shallow frying.
Fry the falafel until golden brown and crispy.
Prepare the salad by chopping capsicum, tomato, cucumber, and mint.
Serve falafel with salad and chips, with yogurt sauce on the side.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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