Falafel with Skillet Flatbreads

Falafel nestled in warm flatbreads, fresh from the pan, then smothered with tzatziki sauce. Simply put, the best meal on Earth. I do not lie.

Falafel are deep fried delights made of chickpeas. With a crunchy crust and soft insides, there are no words to quite describe the flavor. They have a uniqueness all their own. And are easily the best way I know to prepare chickpeas.

Using dried chickpeas is imperative to get the delightful, crunchy outer crust that makes falafel so lovable. I cannot stress how important it is. They don’t need to be cooked beforehand, but do need to be soaked overnight. Canned chickpeas won’t give you the same results. The texture will be off and chances are they will disintegrate down to nothing in the oil. Take it from one who found out the hard way, more than once. I’m persistent, if nothing else.

The skillet flatbreads are easily the best I’ve ever had. I cannot rave enough about them. Soft and fluffy with great flavor, they are well worth the little bit of extra work it takes to make them. They easily elevate the falafel to tasty new heights.

My family likes to eat their falafel with tzatziki sauce. In the words of my father “the sauce really makes it.” It ties everything together. I like tzatziki and  tahini sauce so I’ve included both recipes.

Falafel with Tzatziki or Tahini Sauce

Rating: 51

Yield: serves 4 - 6

Falafel with Tzatziki or Tahini Sauce

INGREDIENTS:

1 and 1/2 cups dried chickpeas
1/2 cup flat-leaf parsley or cilantro, rough chopped
1 teaspoon flour
1 teaspoon ground coriander
1 rounded teaspoon ground cumin
3 cloves garlic, smashed
1 small onion, rough chopped
cayenne pepper, to taste
sea or Kosher salt, to taste
vegetable oil, for frying
flatbread (recipes follows) or warm pita, for serving
shredded lettuce
Tzatziki sauce:
1 + 1/2 cups Greek yogurt
1 cucumber, peeled, seeded, and diced
1 clove of garlic, minced
2 teaspoons lemon juice, fresh squeezed
1 tablespoon fresh or 1 and 1/2 teaspoons dried dill
Sea salt and fresh ground pepper, to taste
Tahini sauce:
2 cloves garlic, finely chopped and mashed into a paste with a little salt
1 /2 cup tahini butter
1/4 cup finely chopped flat-leaf parsley
2 tablespoons fresh lemon juice
kosher salt, to taste

INSTRUCTIONS:

  1. Soak chickpeas overnight in a large bowl with enough bottled water to reach 2 inches above top of chickpeas. Drain and rinse.
  2. Add chickpeas to a food processor with parsley, flour, coriander, cumin, garlic, onions, and cayenne. Pulse mixture until it is well combined yet still coarse in texture. Season with salt and cayenne and pulse to combine. Chill in freezer for 20 minutes. Use a spoon to portion the mixture into 1-2 tablespoon-sized balls.
  3. Pour oil into a 6-qt. pot to a depth of 2? and heat over medium-high heat until a thermometer reads 350? F. Fry falafel in batches turning occasionally, until they float and turn golden brown, about 2-3 minutes. Using a slotted spoon, transfer falafel to a rack set over a rimmed baking sheet.
  4. Serve in warm flat or pita bread with shredded lettuce, tzatziki or tahini sauce.
  5. To make tzatziki:
  6. Pulse all ingredients together in a food processor until smooth, season to taste with salt and pepper. Keep refrigerated.
  7. To make tahini:
  8. Place garlic paste in a small bowl and add the tahini, parsley, lemon juice, and 1/2 cup ice water. Whisk until sauce is creamy; season with salt.

Notes:

Adapted from Saveur

http://www.cinnamonspiceandeverythingnice.com/falafel-with-tzatziki-and-skillet-flatbread/

Skillet Flatbread

Rating: 51

Yield: 8 flatbreads

Skillet Flatbread

INGREDIENTS:

1 teaspoon active dry yeast
3 + ½ cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
2 tablespoons olive oil

INSTRUCTIONS:

  1. Stir together the yeast and 1¼ cups water heated to 115° in a small bowl, and let sit until foamy, about 10 minutes.
  2. Whisk flour, sugar, and salt together in a large bowl then add yeast with oil and stir until a dough forms.Transfer to a floured work surface and knead until smooth, 6–8 minutes. Transfer to a lightly floured bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours.
  3. Punch down dough and divide into 8 equal pieces, knead each into a ball. Place balls on a floured surface and cover with plastic wrap, allow to sit for 30 minutes.
  4. Heat a 12? cast-iron skillet over medium-high heat. Working with 1 ball of dough at a time, transfer to a work surface and roll into a 6-7? circle. Brush with oil and add to skillet, oiled side down then brush top with oil. Cook, turning once, until browned and cooked through, 2–3 minutes.

Notes:

Adapted from Saveur

http://www.cinnamonspiceandeverythingnice.com/falafel-with-tzatziki-and-skillet-flatbread/

Comments

  1. Cheese with Noodles says

    Why doesn’t it look like there are any comments for this recipe?! We love Greek food and falafel here, I want to make this very soon! The picture looks so delicious. Can’t wait to try the tahini sauce, too. Reeni, on my blog I added your blog to my list of favorite websites because your blog is amazing!! I bookmark almost everything I see!

  2. Jessie says

    Do you not cook the beans? Just soaking for 6-8 hrs? My beans have been soaking for 8 hrs and are still hard. Is that ok?

  3. Sandra says

    This is hands down the best falafel recipe ever! It’s practically identical to any Mediterranean falafel stand! I double or triple the recipe and make them frozen for an easy meal!

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