When my family and I go back to Israel, our first stop is a little roadside falafel stand in Haifa, on the Carmel. Hot, crunchy with a bright green center, it’s stuffed into pillowy pita bread, chopped Israeli salad, pickles and drizzled generously with tangy tahini. It’s possibly my favorite food on the planet and I have finally perfected my recipe. Enjoy it as much as I do!Print
How to Make Authentic Falafel and Israeli Chopped Salad
- 1 1/2 cups dried chickpeas
- 1/2 large onion, diced
- 2 cloves garlic, peeled
- 1 large handful flat leaf parsley, chopped
- 1 extra large handful cilantro, chopped
- 2 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp baking powder
- 3 tbsp water
- 3 tbsp flour
- 1 tsp sesame seeds
- generous salt
- oil for frying (light olive oil, sunflower oil)
- 1/2 cup toasted sesame paste (tahini)
- juice from one lemon
- water (about 1/2 cup)
- Soak the chickpeas in water overnight.
- Drain the water and rinse well. Place in a food processor and pulse until coarse. Add the other ingredients and pulse until well combined. Place in a bowl and refrigerate for at least 15 minutes.
- Meanwhile, heat your oil to 350 degrees and while it heats, make the tahini.
- When the oil is ready, scoop the falafel mixture in a ball, about the size of a third of the palm of your hand. Place one in the oil and fry until brown.
- Remove and drain on paper towels, season with salt.
- Taste this one and add salt to the rest of the falafel mixture if needed. Fry the remaining mixture in batches.
- Serve with tahini, chopped salad, pickles, and pita bread.
To make the tahini, add the sesame paste, lemon juice, and a generous sprinkle of salt to a medium-size mixing bowl. Add generous splashes of water and stir vigorously until you have the consistency of honey. Taste and add salt if necessary.
Israeli Chopped Salad
- 2 medium ripe organic tomatoes, diced into 1cm cube (about 1 cup)
- 2 small Persian cucumbers diced into 1cm cube (about 1 cup)
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp dill, chopped
- juice from 1/2 lemon
- 1 1/2 tbsp extra virgin olive oil
- salt to taste
- Combine all the ingredients together in a medium mixing bowl and gently toss.
- Allow to sit at room temperature for at least 15 minutes before serving.
Keywords: israeli, chopped salad