My Favourite Falafel with Harissa

**My Favourite Falafel**

• 1 cup dried chickpeas
• 1/2 large onion, chopped (1 cup)
• 2 Tablespoons fresh parsley, finely chopped
• 2 Tablespoons fresh cilantro (or 1 use 1/2 teaspoon dried coriander, which I prefer)
• 1 teaspoon salt
• 1/2 - 1 teaspoon dried hot red pepper
• 4 cloves garlic
• 1 teaspoon cumin
• 1 Tablespoon chick pea stock (from soaking the chickpeas)
• 1 teaspoon baking powder
• 4 - 6 Tablespoon flour
• soybean or vegetable oil for frying
• pita breads, tops cut off
• diced onion, diced tomatoes
• tzatziki sauce, harissa or tahina

1. Put the chickpeas in a large bowl and add enough water to cover them by at least 2 inches. Let soak overnight, drain reserving 1 T chickpea stock.

 

2. Place the drained, uncooked chickpeas in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro or coriander, alt, hot pepper, chick pea stock, garlic and cumin. Process until blended but not pureed.

 

3. Sprinkle in the baking powder and 4 T of the flour, and pulse. You want to add enough of the flour so that dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours.

 

4. Form the mixture into 12 patties. Dust lightly with flour and fry in hot oil, turning frequently until browned and crisp. Drain on paper towels.

 

5. Put a patty in a pita pocket, top with sauce, diced tomatoes and onions.

 

**Harissa**

• 1/2 lb red chilies, stemmed, seeded, chopped
• 6 garlic cloves
• 1 teaspoon caraway
• 1 teaspoon salt
• 1-1/2 teaspoon freshly ground pepper
• 1-1/2 teaspoon cumin
• 1 teaspoon coriander
• olive oil

1. Place peppers and garlic in a food processor and process until coarsely ground. Add remaining ingredients except the olive oil and process until smooth. To store, place in a small jar, top with a thin layer of olive oil and refrigerator until ready to use.

 

Makes 1 cup

 

Photo was taken on the island of Santorini in the town of Oia. One of the locals!