THE MODERN FALAFEL SANDWICH

 

Ingredients:

• 1 cup dried chickpeas soaked overnight for at least 8 to 16 hours (soaking for 16 hours will usually allow chickpeas to fully expand, and yields about 3 cups); or 1 pound can garbanzo beans, drained and rinsed,
• 1/4 cup evenly packed and coarsely chopped mix of parsley, cilantro, and spearmint,
• 2 tablespoons matzoh meal or flour,
• 1 slice white bread, or whole wheat, or spelt, or other slice of bread,
• 1/2 onion, chopped,
• 4 cloves garlic,
• 3/4 teaspoon baking powder,
• 1 egg,
• 1 tablespoon cumin,
• 2 teaspoons coriander,
• 2 teaspoons GOYA Adobo Seasoning,
• 1 teaspoon kosher salt (optional),
• Extra Virgin Olive Oil, to fry falafels,
• 6 to 8, 6-inch pita breads,
• 1/4 head Romain lettuce or other lettuce,
• 1 to 2 tomatoes, cut into thin wedges,
• 1/2 to 1 cucumber, cut into 1/4 inch slices,
• 1/2 red onion, or other onion, chopped, optional topping,

Directions:

1. Drain chickpeas, if they are not already drained.  Place them in a food processor, and chop into a coarse paste.  Transfer to a large mixing bowl.
2. Trim off crusts of bread, which are typically brown or of a darker hue. Soak bread under a rain a water from a faucet or soak in a small bowl of water, until soft   Squeeze it to remove excess water.
3. In a food processor, combine as follows: onion, garlic, parsley, cilantro, and spearmint.  Pulse until coarsely chopped.  Add bread, matzoh or flour, baking powder, egg, cumin, corriander, GOYA, and salt.  Pulse, until finely chopped into a coarse paste.  Add mixture to chickpeas, and knead until it is mixed well throughout.
4. Shape the dough into approximately 30 balls.  Flatten the spheres into 1 inch patties which are about 1/2 inch thick.  Heat the olive oil in a skillet for frying, approximately 1 to 2 inches, and fry in batches.  Fry for approximately 3 minutes, or until golden brown.  Drain on paper towels.
5. Serve falafel patties in a pita bread with shredded lettuce, tomato, cucumber, and tahini dipping sauce (as noted in the preceding blog, and displayed below)

*Makes 6 to 8 servings.

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TAHINI DIPPING SAUCE:

Ingredients:

1/2 cup fresh lemon juice, approximately the juice of 1 medium lemon,

1 cup tahini,

1/2 cup cold water,

1 teaspoon kosher salt,

Directions:

1. In a small bowl, mix ingredients together, and whisk until smooth.

2. Serve at room temperature.