Moshe's Falafel


From Joan Nathan's book Jewish Cooking in America, Alfred E. Knopf 1994

  • 1 cup dried chick peas
  • 1/2 cup fine bulgur
  • 1 large onion, chopped
  • 2 tablespoons finely chopped parsley
  • 1 large egg
  • 1 teaspoon salt
  • 2 teaspoons dried red hot peppers or to taste
  • 2 cloves garlic
  • 1 teaspoon cumin
  • Dash of coriander seed
  • Soybean or vegetable oil for frying
  • Tahina sauce

    1. Cover the chick peas with water and let soak overnight. Drain.

    2. Cover the bulgur with water in a mixing bowl and let sit a half hour or until moist.

    3. Meanwhile, mix the drained chickpeas and the onion. Add the parsley, egg, and spices. Whirl in a blender or food processor until blended but not smooth.

    4. Add enough of the bulgur to the chickpea mixture until the dough forms a small ball and no longer sticks to your hands. Refrigerate at least one hour.

    5. Form the chickpea mixture into balls about the size of a walnut or use a falafel measuring gadget available in Middle Eastern markets.

    6. Flatten the patties slightly. Heat three inches of soybean oil in a deep pot to 375 degrees and fry about a half dozen at once until golden brown on each side. Drain the falafel on paper towels. Stuff the pocket of a half pita with falafel and chopped salad. Dribble with tahina sauce. Accompany it with hummus, eggplant salad, and tabbouleh.

    This recipe is copyright 1994 Joan Nathan. Jewish Cooking in America,
    published by Alfred A. Knopf.