Falafel & Pickled Onions

If you’re not a falafel fan, chances are good that you haven’t had a properly made falafel.

Falafel
makes 14-16 small falafel

2 cups dried chickpeas (uncooked), soaked for 12-15 hours
1/2 cup bread crumbs, toasted
1 small Vidalia Onion
6 cloves garlic
1/2 cup cilantro
2-3 sprigs of mint
1 small handful parsley
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon fine sea salt
1/2 teaspoon black pepper, freshly ground
1 teaspoon baking soda
2 Tablespoons sesame seeds

Optional Garnish:  pine nuts

Drain chickpeas well.  Combine everything except  cilantro, mint and sesame seeds in a food processor.  Grind to a moderately chunky paste.

The texture should look like this.

Add cilantro and mint if you want a more vivid green.  Pulse 3-5 times.  Pour mixture into a large bowl and stir in sesame seeds.  Roll into balls or slightly flattened ovals.

At this point you can bake or deep fry your balls.

I prefer to bake them at 375 degrees F for 45-50 minutes or until deep golden brown.  If desired, brush balls with extra virgin olive oil at the midway point.

Serve with tahini sauce and pickled onions.

Tehina
(Or Tahini Sauce)
makes over 3 cups

1 cup tahini paste
juice of 4 lemons
zest of one lemon
1 small Vidalia onion, quartered
1 heaping Tablespoon garlic, finely minced
1 Tablespoon sugar
1/2 teaspoon black pepper
1 teaspoon fine sea salt
1 cup water, use as needed

Combine all in a powerful blender.  Liquify.  Add water as needed to reach your desired consistency.  The sauce should be smooth, fluffy and creamy.

Pickled Onions & Carrots
makes one large bowl

1 onion, thinly sliced
2 carrots, ribbon sliced on mandoline
1 cup cider vinegar
1/2 cup sugar
1/4 teaspoon dried oregano
1/4 teaspoon whole black peppercorns

Optional:
cilantro, finely chopped

Bring vinegar to a boil.  Add sugar, onion, carrots, and black pepper.  Reduce to a simmer and simmer until carrots wilt.  Remove from the heat.  Set aside to cool.  Pour into a large bowl and chill.