Falafel Mezze Plate
How to make Falafel Mezze Plate Recipe - Chickpeadx Recipe From Yair Maidan Portland, Or
Makes 20 Falafel
SUPER TAHINI SAUCE:
2 cloves garlic, thinly sliced
2 tsp (10g) Sriracha sauce
1 tsp simple syrup or honey
Juice of 1 lemon
Juice of 1 lime
Salt to taste
8 oz (227g) tahini paste
1 cup (237ml) cold water
salt to taste
ZHUG (HOT SAUCE):
1 1/2 tbsp (11g) cumin
3/4 tbsp (5g) coriander
1 1/2 tbsp (23g) black pepper
1 tsp cardamom seeds
1/4 ounce (7g) dried Thai chile
1 1/2 oz (42g) fresh serrano chile
1/4 ounce (7g) fresh Thai chile
2 oz (57g) garlic
1 tbsp (15g) citric acid
Salt to taste
4 1/2 oz (128g) Italian flat-leaf parsley
6 oz (170g) cilantro
FALAFEL:
1 1/4 lb (567g) dried whole chickpeas
1 cup (235ml) cold water
2 tsp (9g) baking soda
1 lb (454g) yellow onion
1 3/4 oz (50g) garlic
5 oz (142g) Italian parsley (about 1 bunch)
2 1/2 oz (71g) cilantro (about 1 bunch)
1 1/2 oz (43g) serrano chiles
1 tbsp (8g) whole coriander
1 1/2 tsp (8g) black pepper
1 tbsp (8g) whole cumin
1 tbsp (15g) mild curry powder
1 1/2 tsp (8g) red pepper flakes
3 tsp (15g) kosher salt
1 tsp baking powder
Rice bran oil
1/2 cup (50g) chickpea flour
Method:
To make the tahini sauce, place the garlic, Sriracha, simple syrup or honey, lemon and lime juices, and a pinch of salt in a blender and puree on high speed until everything is well blended and smooth. Transfer the mixture to a stand mixer. Add the tahini paste and whisk using the whisk attachment. Slowly add some of the cold water to achieve the desired consistency. The tahini paste is strange in how it accepts liquid. It will get thicker at first, and then turn into a smooth, velvety sauce. Also, the mixture should be slightly thinner than you would think because it will thicken up after it sits for some time. Add salt to taste.
To make the zhug, put the cumin, coriander, black pepper and cardamom seeds in a skillet over medium heat and toast to maximize flavor. Just before the spices are ready (when you can start to smell them), add the dried chiles. Put this aside for about 10 minutes; the spices will grind better if they are not too hot.
Slice the fresh chiles and garlic. Place in a blender with the citric acid, a pinch of salt and the ground spices. Add just enough water to cover and puree on high speed until you have a smooth paste.
Roughly chop the herbs. If the stems are not too woody, feel free to include them. The cilantro stems in particular have a good flavor and tend to be soft. Add to the blender along with a bit more water and puree until you achieve a sauce-like consistency. The last and most important step is to taste the zhug and salt to taste.
To make the falafel, soak the chickpeas in a large container covered by at least 4 inches (10cm) of cold water with 1 teaspoon of the baking soda overnight.
Roughly chop the onions, garlic, parsley, cilantro and serranos. Toast the coriander, black pepper and cumin in a skillet over medium heat until they are 90 percent done (when the coriander begins to pop). Add the curry powder and red pepper flakes, toast a little more, then let cool. Grind the mix in a spice mill. Drain and rinse the chickpeas. Combine with the spice mix, kosher salt and chopped vegetables. Grind in a meat grinder. Place the uncovered falafel mixture in the refrigerator to relax for at least 1 hour. Combine the remaining 1 teaspoon baking soda, baking powder and cold water. Add to the falafel mix. Form the falafel balls using 2 spoons or a small ice cream scoop. You can also hand roll them like a meatball.
Pour the oil into a deep pot or fryer to a depth of 4 to 5 inches (10 to 15cm) and heat to 350°F (177°C). Fry a ball of falafel. If it falls apart, add the chickpea flour to the mix. Fry the falafel in batches, being careful not to crowd the pot, bringing the oil back to temperature between batches. Let drain on paper towels and salt to taste.
Serve the falafel with the tahini sauce and the zhug on the side.
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| Falafel Mezze Plate |
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