Falafel sandwich
Dimitra's Dishes · ♥ 584 likes · 25.1K views · 53 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- uncooked raw chickpeas
Soak uncooked raw chickpeas overnight covered by a few inches of water, then drain. Do not substitute canned cooked chickpeas.
- 6–8 cloves garlic
- 2 whole parsley
Pulse six to eight cloves of garlic in the food processor until minced, then add two bunches of parsley leaves and pulse until finely minced.
- 1 whole onion
Quarter an onion and mince it in the food processor with the garlic and parsley.
- 1 tsp salt
- 2 tsp ground cumin seeds
- 1 tsp ground coriander
- 1 tsp baking soda
Season the first batch with a teaspoon of salt, two teaspoons of ground cumin, a heaping teaspoon of ground coriander and a teaspoon of baking soda.
- crushed red pepper flakes
- ½ tsp ground black pepper
- 1 tbsp all purpose flour
Add the red pepper flakes, half a teaspoon of black pepper and a tablespoon of all purpose flour.
- 1 tsp salt
Transfer to a bowl and repeat with the remaining chickpeas, another teaspoon of salt and another tablespoon of flour, then mix everything together well.
Squeeze a little in your hand: if it holds together it is ready, if it falls apart add another tablespoon of flour.
Ideally let the mixture sit one to two hours so the flavours meld, or form it right away for a weeknight.
- 1 whole onion
- salt
- ¼ cup red wine vinegar
For the quick pickled onions, thinly slice an onion into half moons, salt it with a big pinch or two, pour over about a quarter cup of red wine vinegar and toss.
- cucumbers
- mini bell peppers
- grape tomatoes
For the salad, peel and dice the cucumbers, slice the bell peppers, halve the grape tomatoes and put them all in a bowl.
- 2 tbsp olive oil
- salt
Drizzle a couple of tablespoons of good olive oil over the salad, season with a little salt and mix.
Form the falafel with a mini ice cream scoop, pressing each scoop in the palm into a meatball sized ball, and set on a baking tray.
Lower six or seven falafel at a time into the oil with a spider strainer, without crowding the pan.
Fry about four minutes, flipping them a few times so they colour evenly; the first batch will be darker because the oil is hottest.
- 1 cup plain yogurt
- ¼ cup mayonnaise
- 1 cloves garlic
- 2 tbsp lemon juice
- pita bread
For the shawarma sauce whisk a little over a cup of plain yogurt with about a quarter cup of mayonnaise, a grated clove of garlic and about two tablespoons of lemon juice until smooth and pourable.
- harissa sauce
Layer a toasted pita with the salad, the pickled onions, harissa sauce and two falafel, then drizzle heavily with the shawarma sauce.