HomeRecipesCook Along with Chef Deniz: Chickpea Falafel
Cook Along with Chef Deniz: Chickpea Falafel
February 25, 2021
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
You asked for more food from the Mediterranean so tonight, Chef will teach you how to make a KILLER Falafel at home.
Chickpea Falafel With Harissa Yoghurt, Roasted Eggplant And Pickles
Chickpea Falafel With Harissa Yoghurt, Roasted Eggplant And Pickles
By Chef Deniz Tarakcioglu
February 25th, 2021
Ingredients:
Falafel
1lbs dried chickpeas, soaked in plenty of water with 1 tsp of baking soda for 24 hours
1 large onion, cut into quarters
200 mL parsley, chopped
100 mL mint, chopped
100 mL cilantro, chopped
10 cloves of garlic, roasted until soft
2 green onions, sliced thin
100 mL flour
Harissa Yogurt:
250 mL thick yoghurt
3 garlic cloves, zested
1 lemon, zested and juiced
50 mL harissa paste
30 mL sumac
Roasted Eggplant & Pickles:
1 Japanese eggplant, sliced to 1/2" slices
20 mL cumin seeds
Assembly:
5 tortilla wraps, warmed on stove top or oven
1 cucumber sliced into rounds
1 bunch cilantro
5 radishes, sliced thin
1 carrot, grated
Favourite pickles
Instructions:
For Falafel: Combine everything in a food processor and pulse until coarse paste. Season to taste. Chill at least an hour. Form into 2-3oz patties. keep refrigerated. In a large pot heat up vegetable oil to 325F, fry the patties in batches and keep warm.
For Yogurt: Mix everything in a bowl and season with salt.
For Eggplant: Heat your oven up to 400F. Season eggplant slices with salt and rest for 5 minutes, dry with paper towel. Toss in 50 mL olive oil with cumin seeds in a bowl. Bake on a parchment lined sheet for 15 minutes or until soft.
Grab all the components and make wraps with all of the above combined.