Fresh Herb Falafel With Shredded Cabbage Salad With Pomegranate And Tomatoes and Spiced Green Tahini Sauce

I made this recipe just before the inventory clear out project but forgot to post it. I have made falafel before but always consulted recipes using canned chickpeas. The patties always had issues with being too moist. This recipe uses dried chickpeas that are soaked but not cooked. This results in a great texture for frying...and eating!

You could go with tzatziki sauce and just garnish with lettuce, tomato and onions, but give the salad and the tahini sauce a try. They are yummy!

Mangia!

Fresh Herb Falafel
BA

A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.

8 ounces dried chickpeas, soaked overnight, drained

½ onion, coarsely chopped

1 jalapeño, coarsely chopped

1 garlic clove, crushed

¾ cup chopped fresh cilantro

½ cup chopped fresh parsley

3 tablespoons chickpea flour

2½ teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon ground cardamom

½ teaspoon ground cumin

Vegetable oil (for frying; about 8 cups)

Shredded Cabbage Salad with Pomegranate and Tomatoes
Spiced Green Tahini Sauce

Warm thick pita with pockets (for serving)

Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl. 


Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into ping-pong–size balls.


Pour oil into a large heavy pot to a depth of 3". Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with salad, tahini sauce, and pita.

Shredded Cabbage Salad With Pomegranate And Tomatoes

You can stuff this slawlike salad inside your pita, or eat it on its own.

1 small head of green cabbage, thinly sliced

¼ teaspoon sugar

1 teaspoon kosher salt, plus more

¼ teaspoon freshly ground black pepper, plus more

½ small onion, finely chopped

¼ cup fresh lemon juice

¼ cup vegetable oil

1 tablespoon white wine vinegar

1 pint cherry tomatoes, halved

½ cup chopped fresh cilantro

½ cup chopped fresh mint

½ cup pomegranate seeds

Toss cabbage, sugar, 1 tsp. salt, and ¼ tsp. pepper in a large bowl, cover, and let sit at room temperature 30 minutes to allow cabbage to soften (or cover and chill up to 2 hours).


Add onion, lemon juice, oil, and vinegar to cabbage and toss to coat. Let sit, uncovered, at room temperature 5 minutes. Add tomatoes, cilantro, mint, and pomegranate seeds and toss to combine.
Taste and adjust seasoning with more salt and pepper as needed.

Spiced Green Tahini Sauce

If you don’t have both spices, it’s okay to omit one or the other.

3 garlic cloves, crushed

¾ cup coarsely chopped fresh cilantro

¾ cup coarsely chopped fresh parsley

1 teaspoon ground cumin

1 teaspoon ground fenugreek

2 teaspoons kosher salt, plus more

1 cup tahini

¼ cup fresh lemon juice

Pulse garlic, cilantro, parsley, cumin, fenugreek, and 2 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick and gray). 


With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is light green and the consistency of sour cream. Season with salt.


Do Ahead: Sauce can be made 6 hours ahead. Store tightly covered at room temperature.