Ingredients
6cupsvegetable oil,for frying
1small shallot,halved
¼cupfresh parsley leaf,plus more for garnish
6clovesgarlic
2canschickpeas,drained and rinsed
1tspground cumin
1½tspground coriander
½tspfreshly ground black pepper
1tspkosher salt
6tbspall purpose flour
¼cupextra virgin olive oil
2canschickpeas,drained and rinsed
1cuproasted red pepper,jarred
¼cuptahini,(60 g)
1clovegarlic
1tbspfresh lemon juice
1tbspextra virgin olive oil
¼tspsmoked paprika
½tspfreshly ground black pepper
1tspkosher salt
2tbspwater,as needed
1persian cucumber,peeled
2cupsGreek yogurt
1½tspfresh lemon juice
1clovegarlic
3tbspfresh dill,plus more for topping
4fresh mint leaves
4pitas
¼cupred onion,thinly sliced
¼cupcherry tomato,halved
¼cupcucumber,sliced
Preparation
Line a baking sheet with parchment paper.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 375 degrees F.
Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped.
Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15 to 20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. This should make about 12 balls.
Working in batches, fry the falafel balls in the hot oil for 2 to 4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached.
Transfer to a serving bowl and rinse out the blender.
Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber. Enjoy!
