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Falafel

Falafel
2 cups dry chick peas
2-3 gloves garlic
1 medium onion
Bunch Italian parsley
Bunch cilantro
1 Tbsp. olive oil
2 Tbsp. Lemon juice
2 tsp. cumin
2 tsp. salt
½ tsp. ground black pepper
1 tsp. baking soda
Canola Oil
Pocket Pita Bread


The night before, place chick peas in a large bowl and cover with twice as much water as peas. Next day, drain and store in fridge until ready to use. Peas will double in size approximately, so you should have about 4 cups of hydrated peas altogether.

In food processor, process hydrated chick peas until they resemble fine crumbs and stick to each other. Add garlic, onions, parsley and cilantro and process until well combined. Add rest of ingredients except the canola oil. Mixture should stick together well, if not, you can add a little more olive oil.

Using a 1″ scoop, create balls from mixture, then with hands, make slightly flattened disks (they fit better into the pita bread.) Cover with plastic wrap until ready to fry. You can make these several hours ahead and store in fridge.

Heat oil to 330 F. Fry Falafel until golden brown, approx. 2 minutes. The outside will be crispy, the center soft. Serve hot with warmed pita bread, tomato relish and Tzatziki sauce.

Tzatziki Sauce
24 oz. Greek Yogurt (or drain plain yogurt to thicken)
1 cup grated English cucumber
4 cloves Garlic, finely chopped
Bunch of fresh dill, chopped finely
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp salt


Grate cucumber and place in a sieve over a bowl to drain slightly, pat with a paper towel if necessary to absorb excess moisture. Meanwhile, mix yogurt, oil and lemon juice until combined. Add garlic, cucumber, dill and salt. Mix well and store in fridge for up to 3-4 days. The longer it’s stored, the stronger the garlic taste will become. If liquid accumulates on otp, just pour it off and stir what’s left.

Tomato Relish
3 large tomatoes, diced (approx. 4 cups)
1 bunch green onions, sliced finely
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp. cumin
½ tsp. smoked paprika
Salt & pepper to taste


Grate cucumber and place in a sieve over a bowl to drain slightly. Meanwhile, mix yogurt, oil and lemon juice until combined. Add garlic, cucumber, dill and salt. Mix well and store in fridge for up to a week.

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