Cook Along with Chef Deniz: Chickpea Falafel

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.