Ziyad Falafel Spice Blend, 5 oz (141g)

Authentic Recipe: Falafel (Hatay-Style Chickpea Fritters)

Crisp outside and green inside, falafel is a street food in Hatay and across southern Turkey. Start with dried chickpeas, not canned, for the right texture.

Makes: about 24 | Prep: 20 min + overnight soak | Cook: 15 min

Ingredients

• 2 cups dried chickpeas, soaked overnight (not cooked)
• 1 small onion
• 4 garlic cloves
• 1 bunch parsley and ½ bunch cilantro
• 2–3 tbsp falafel spice blend
• 1 tsp salt
• ½ tsp baking soda
• 2 tbsp flour (if needed)
• Oil for frying
• Tahini sauce, pickles and lavaş, to serve

Instructions

1. Drain the soaked chickpeas well.
2. Pulse the chickpeas, onion, garlic and herbs in a food processor until finely ground but not a paste.
3. Mix in the falafel spice, salt and baking soda. Add flour only if it won't hold together. Chill 30 minutes.
4. Shape into small balls or patties.
5. Fry in 350°F (175°C) oil for 3–4 minutes until deep golden. Drain on paper towels.

Tips

• Canned chickpeas fall apart in the oil; soaked dried ones are a must.
• Serve in lavaş with tahini sauce, tomatoes and pickles.

Traditional Turkish home recipe, written by Shopping Halal.