Falafel

Cook it at home: Malmö falafel pita with tahini and chili

Real falafel is made from soaked raw chickpeas, never canned, ground with herbs and fried until deep brown and crisp. Malmö stuffs it in pita with salad, pickles and two sauces.

Pans and tools

• Food processor
• Heavy pot or deep fryer
• Thermometer
• Slotted spoon and wire rack

You’ll need

• For the falafel: 1 1/2 cups (300 g) dried chickpeas, 1 small onion roughly chopped, 4 garlic cloves, 1 cup (30 g) packed parsley, 1/2 cup (15 g) packed cilantro, 2 tsp ground cumin, 1 tsp ground coriander, 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp baking soda, 2 tbsp flour, 2 tbsp sesame seeds
• Neutral oil, for frying (about 6 cups/1.5 L)
• For the tahini sauce: 1/2 cup (120 g) tahini, 1/3 cup (80 ml) cold water, 3 tbsp lemon juice, 1 small garlic clove grated, 1/2 tsp salt
• For the chili sauce: 2 red chilies or 1 tbsp harissa, 1/2 cup (120 g) plain yogurt or mayonnaise, 1 tsp lemon juice
• 4 large pita breads
• Shredded lettuce or cabbage, diced tomato, cucumber, sliced red onion, pickled turnips and pickled cucumbers

Steps

1. The night before, cover the dried chickpeas with plenty of cold water and soak 12 to 24 hours. They should double in size. Drain and dry well.
2. Pulse the chickpeas, onion, garlic, parsley and cilantro in a food processor until finely ground, like coarse sand, but not a paste. Scrape down often.
3. Mix in the cumin, coriander, salt, pepper, baking soda, flour and sesame. Chill 30 minutes.
4. Make the tahini sauce: whisk the tahini, water, lemon, garlic and salt until smooth and pourable; it will seize first, then loosen. Blend the chili with the yogurt and lemon for the chili sauce.
5. Heat 3 inches (7 cm) of oil in a heavy pot to 350F (175C).
6. Shape the mix into balls or patties about 1 1/2 inches (4 cm) across, squeezing firmly. Fry in batches of 6 for 4 to 5 minutes, turning, until deep brown and crisp. Drain on a rack.
7. Warm the pitas, open them, and fill with lettuce, tomato, cucumber, onion and pickles. Add 4 falafel, crush them slightly, and finish with plenty of tahini and chili sauce.

Contains: Sesame, wheat (gluten), milk (if yogurt).