Sarah’s Choice Falafel with Yogurt Sauce

As a vegan, Sarah’s choices at a wedding may sometimes be limited. But, in Greater Than Rubies, Robin knows what her sister will and won’t eat, and this Falafel prepared by Viscolli’s chef is a perfect appetizer.

FOR THE FALAFEL:
1 pound (about 2 cups) dry chickpeas/garbanzo beans
1 small onion, roughly chopped
1/4 cup chopped fresh parsley
4 cloves garlic
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Grapeseed oil for frying

FOR THE YOGURT SAUCE:
1 cup plain Greek yogurt
1/2 TBS lemon zest
1 TBS freshly squeezed lemon juice
1 TBS chopped cilantro leaves
2 tsp chopped parsley leaves
1/2 teaspoon ground cumin
salt, as needed (Kosher or sea salt is best)

sharp knife/cutting board
measuring cups/spoons
food processor
lemon juicer
citrus zester
small bowl

Cover the chickpeas with cold water and let them soak overnight. They will double in size to about 4-5 cups of beans.
Chop the onion.
Chop the parsley (divided) and cilantro
Zest and squeeze the lemon.
Deep skillet or fryer

Mix the ingredients for the yogurt sauce and refrigerate.

Drain and rinse the garbanzo beans well. Pour them into a food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.

Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is still textured but going toward a paste. (You don’t want to over mix).

Transfer to a bowl. Cover and refrigerate for 2 hours.

Fill a deep skillet with 1 1/2 inches grapeseed oil. Heat over medium heat. While the oil heats, take 2 TBS of the falafel mixture and form it into a slightly squished ball. (The balls may not stick perfectly together as you’re forming them, but they will bind together once you start frying.)

Gently place the balls into the oil, a few at a time, and fry for 3 minutes. Using a slotted spoon, gently turn them over and fry for another 3 minutes. Remove from oil and drain on a paper towel.

Serve with the yogurt sauce.