Falafel with Middle Eastern Salad

24 falafel and 4½ cups salad

Falafel
2    garlic cloves, peeled
1    small shallot, cut into 1-inch pieces
1    cup dried chickpeas, soaked overnight,
      drained and rinsed
1    teaspoon kosher salt
¹/8 teaspoon freshly ground black pepper
1    teaspoon ground cumin
½   teaspoon ground coriander
1∕8 teaspoon chili powder
2∕3 cup packed fresh parsley, stems
      and leaves
2 tablespoons plus ½ cup unbleached
all-purpose flour, divided
½ teaspoon baking soda
2 tablespoons water
Vegetable oil, if frying
Olive oil, if baking*
Salad
⅓ cup fresh parsley leaves, stems
discarded
1 medium cucumber, halved widthwise
1 cup cherry tomatoes
6 small (2 to 3 inch) dill pickles (or about
½ cup quick-pickled vegetables
(page 31)
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
2 teaspoons za’atar seasoning
Pinch to ¼ teaspoon kosher salt
(to taste)
Pita, for serving
Tahini (optional)

Nutritional information per serving (per falafel):
Calories 35 (92% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 13mg • fiber 2g
Nutritional information per serving (½ cup salad):
Calories 51 (69% from fat) • carb. 3g • pro. 1g • fat 4g • sat. fat 1g • chol. 0mg • sod. 347mg • calc. 30mg • fiber 1g

1. Insert the universal blade into the work bowl of the Cuisinart® 7-Cup Food Processor. Add the
garlic and shallot, and pulse 5 to 8 times to chop. Add the chickpeas, salt, pepper, spices,
parsley, and the 2 tablespoons of flour. Pulse 10 to 12 times to coarsely grind the chickpeas.
Scrape down the sides of the bowl, and then process for 15 to 20 seconds, until finely ground.
Reserve ²⁄³ cup in a separate bowl.
2. Dissolve the baking soda in the water, and with the unit running, pour through the feed tube.
Process for 15 to 20 seconds to blend well. Add to bowl with the reserved mixture. Stir well
to combine.
3. Using a tablespoon, scoop the chickpea mixture and shape into 24 balls (you can also make
larger falafel using a 2-tablespoon scoop for 12 falafel). Place the balls on a tray or plate lined
with waxed paper, and refrigerate for 30 minutes. Put the remaining ½ cup flour in a shallow
bowl and set aside.
4. Fit a 3-quart saucepan with a deep-fry thermometer, and fill with enough oil to reach a depth of
¼ inch. Place over medium-high heat until the thermometer registers 375°F.* Roll the falafel in the flour, shaking off any excess, and slide into the oil. Cook the falafel in batches, no more than 5 at a time, for 2½ to 3 minutes, turning halfway through, until browned and crisp.
5. Remove to a paper towel-lined sheet tray. Repeat with the remaining falafel.
6. While the falafel are cooling, prepare the salad. Insert the universal blade into the work bowl. Add the parsley and pulse until roughly chopped.
7. With the parsley still in the bowl, remove the universal blade and replace with the medium
slicing disc. Slice the cucumber, pickles, and tomatoes. Transfer to a serving bowl. Add the
olive oil, tahini, za’atar, and a pinch of the salt, and toss the salad. Taste and add salt as desired.
8. Serve falafel with sliced pita and the salad on the side.
*Note: If choosing to bake instead, preheat the oven to 400°F with a rack in the middle position.
Line a large baking sheet with parchment and drizzle with olive oil. Do not coat the falafel in flour.
Place the falafel on the parchment. Drizzle with more oil, turning to coat the balls all over. Bake for
20 to 25 minutes, turning halfway through, until browned and crisp.