|Ingredients||Beans, Vegetables, Fruits|
|Menu Part||Appetizer/Small Plate|
Source: Chef Claudia Krevat, Claudia’s Mesa (Bozeman, Mont.)
Vegetarians and meat-lovers alike will appreciate this hearty interpretation of a Middle Eastern signature for a snack or appetizer. Chef Krevat gives tradition a twist: the falafels are made with black chickpeas instead of the standard tan garbanzo beans, and a ripe plantain is incorporated into the batter for a layer of sweetness.
1 cup cilantro, chopped
1/2 cup tahini
2 tbsp. orange juice
1 tsp. kosher salt
1/4 cup olive oil
2 garlic cloves
2 cups black kabuli chickpeas, soaked overnight
1/2 cup chopped cilantro
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tsp. cayenne pepper
1 tsp. cinnamon
2 jalapeños, stemmed, seeded and chopped
1/2 cup chopped onion
1 cup mashed very ripe plantain or cooked sweet potato
Safflower oil for frying
- Combine all tahini sauce ingredients in food processor; pulse until smooth. Add more oil, if necessary, for smoother texture. Set aside at room temperature.
- Drain water from chickpeas. Place chickpeas in food processor and grind for 1 min. Add remaining ingredients except safflower oil and lemon wedges; process until blended. Stop motor, remove lid and clean edges. Close and process again until smooth and well combined.
- Transfer mixture to bowl and freeze for 30 min.
- Shape chickpea mixture into 1-in. balls. Heat 2 in. safflower oil in deep fryer or deep saucepan until oil glistens.
- Drop falafel balls into hot oil with slotted spoon; cook 5 min., turning occasionally. Transfer to sheet pan lined with paper towels to drain.
- Serve falafels hot, with tahini sauce and lemon wedges.