27.07.2010 Fa-la-la-la-fels

The bread delivery guy at the local market told me he likes my “I’m vegan and I love you” t-shirt. I hope he didn’t take it too personally, though. It might be time to apply the king of all stickers somewhere at the same time I wear that shirt, just to throw people off. Maybe I would even wear it on the side like that, to bring out the über crank in me and give people a crook in the neck. (I’m really not that mean, I swear. Purr?)

Anyway, I’ve been lax in posting recipes, so here’s one for the toad. I mean, road.

If you’ve ever had your falafels throw a tantrum by going dry and crumbling apart on you as you fry or bake them, you can breathe a sigh of relief because these behave like perfect gentlemen. Little ladies. Whatever they are. Maybe I should ask? Or maybe I should just eat and be quiet.

Falafels and Tahini Sauce:

For the sauce:
1/4 cup (64 g) tahini
Juice 1 lemon (about 3 tablespoons [45 ml])
1/4 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1 tablespoon (8 g) cornstarch
1 clove garlic, peeled and minced
3/4 cup (180 ml) unsweetened soymilk
1/2 teaspoon ground cumin

For the falafels:
1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
Juice 1 lemon (about 3 tablespoons [45 ml])
2 cloves garlic, peeled and minced
1 teaspoon granulated onion
1 teaspoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried cilantro
1/4 teaspoon red pepper flakes
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons (30 g) panko breadcrumbs
2 tablespoons (18 g) vital wheat gluten
1 tablespoon (16 g) tahini
1 small roasted red pepper, chopped

To make the sauce: Using a blender, combine all ingredients. Heat on medium-high in a medium saucepan, whisking constantly, until slightly thickened: this should take about 3 minutes. Set aside.

To make the falafels: Using a food processor, pulse chickpeas a few times just until none are left whole. Add remaining ingredients and pulse until combined: you want the batter to hold together when pinched, but not completely smooth as you want some texture left. Gather 2 generously packed tablespoons (40 g) per falafel, and shape into a ball. You should get 10 falafels in all.

Use a deep fryer, or fill a heavy, deep saucepan with 3 inches (7.5 cm) oil. Heat to 350°F (180°C). Do not overcrowd – the falafels need their space and will beat you up if you do. Fry in batches until golden brown, flipping them once, about 2 minutes. Remove from oil with a heat-proof slotted spoon. Drain on paper towels. Repeat with remaining falafels.
Serve with sauce in pita breads, with an assortment of crunchy and colorful veggies.

Yield: 10 falafels, 2 to 4 servings, with 1 1/2 cups (455 ml) sauce

Note: If you’re not fond of deep-frying foods, try baking them instead – Preheat oven to 375°F (190°C, or gas mark 5. Lightly coat the falafels with oil. Bake for 10 minutes, covered with foil. Remove foil and bake for another 10 minutes, or until the falafels are golden brown and firm.