Falafel
Inspired by Oasis - Brooklyn, NY
Whether I’m at a Middle Eastern halal cart or restaurant, it doesn’t quite matter if I’m ordering a gyro, kebab, or shawarma - I ALWAYS get a side of falafel. I love the blend of fresh herbs and spices with that crispy crust and fluffy interior. One of my favorite rituals before quarantine involved a beer club I joined through the Brooklyn Brewery in Williamsburg that met once a month. Immediately off the subway stop to get there was a small falafel shop called Oasis and I would always look forward to stopping in and getting my fill before walking a few blocks to the brewery where I most definitely needed a full stomach to enjoy all the beer that awaited me. This recipe is 100% born out of a craving I’ve had for the past several months. I’m happy to report that this stuff more than met my expectations.
This recipe is inspired by Oasis in Williamsburg, Brooklyn. It’s a great spot not only for falafel but shawarma and delicious Middle Eastern deserts such as baklava. To top my falafel, I also did my best to recreate the white sauce from the famous Halal Guys whom started as a simple halal cart in Midtown, Manhattan I used to work near and has since grown into a very successful franchise.
INGREDIENTS
FALAFEL (Make 2 dozen):
1 lb bag dried chickpeas
½ tsp baking soda
1 cup fresh parsley
¾ cup fresh cilantro
½ cup fresh dill
½ white onion, roughly chopped
8 garlic cloves
2 TBS toasted sesame seeds
1 TBS salt
1 TBS pepper
1 TBS cumin
1 TBS coriander
1 tsp cayenne
1 tsp baking powder
Canola oil (for frying)
HALAL GUYS WHITE SAUCE:
1 cup mayo
¼ cup water
2 TBS fresh lemon juice
¼ tsp cumin
¼ tsp sumac
¼ tsp cardamom
Sprinkle of turmeric
Black pepper to taste
GO FOR IT
HUMMUS:
Soak chickpeas in water overnight with baking soda (at least 18 hours)
In a food processor, add chickpeas, parsely, cilantro, dill, onion, garlic, sesame seeds, salt, pepper, cumin, coriander, cayenne (this will take some time - pulse a bit at a time and then scrape everything down and mix before repeating until you have a mix that has a good grind that isn’t too coarse or too fine - see picture above)
Once processed, put mix into a bowl, cover, and place in refrigerator for 1 hour
When ready to cook, pull from refrigerator, mix in baking powder, then form into balls with your hands
In a dutch oven or frying pan, fill with enough oil to submerge falafel balls and then heat to 375°F
Working in batches, carefully place falafel into the oil and fry for 3 to 5 minutes (until dark golden brown)
Remove from oil and drain on paper towel, then serve hot and fresh with pita bread, hummus, and white sauce or tahini sauce
HALAL GUYS WHITE SAUCE:
In a bowl, whisk together mayo, water, and lemon juice until well incorporated
Add cumin, sumac, cardamom, and turmeric and stir to combine
Taste and add black pepper to taste
NOTES:
A big question is whether or not you can substitute the dried chickpeas for canned and the answer is no. Canned chickpeas are precooked and will turn to mush in a food processor. This is one instance in which you really have to start with the dry stuff. The baking soda will help them soften in the soak but this recipe will still be a 2 day affair.
You can also replace the cilantro with more parsley if you’re someone who can’t deal with cilantro. But do your best to use fresh ingredients to really get that authentic taste.