Last week our scholar Elisha took to the dining society kitchen with about fifteen locals to teach them something of his own culinary heritage. In the same kitchens that usually play host to cod, blood sausage, and tortillas, Elisha led a cooking class on falafel and traditional Israeli accompaniments.
From cumini-spiked carrot salads, to roasted cauliflower topped with sesame seeds, attendees learned how to prepare the perfect spread of middle-eastern cuisine.
The pieces de resistance, however, were definitely the homemade pita and the falafel. Elisha’s falafel were made with raw garbanzos, soaked overnight, versus cooked or canned garbanzos as is common in American versions of the chickpea fritter.
Attendees blended, mashed, and rolled the balls of garbanzo, onion, parsley, garlic and spices. After the final step, the frying, everyone gathered around the txoko‘s big common table to try the different plates. We leave you with Elisha’s falafel recipe, which was a big hit with everyone.
Elisha’s Falafel
10-12 servings
Dry chickpeas soaked overnight 1.5 kg
Onion, large 1 large ea
Garlic cloves 15 ea
Parsley 0.5 bu
Cilantro 0.5 bu
Coriander seeds, toasted 1 tsp
Pickled chilies 5 ea
Ground cumin 1 tbsp
Ground cardamom pinch
Salt 1 tbsp
Ground black pepper 1 tsp
Baking powder 1 tsp
A.P flour 2 tbsp
Baking soda 1 tbsp
Water 4 tbsp
Drain the chickpeas and rinse, then grind in a meat grinder with the onion, garlic, pickled chilies and herbs. Do not puree, a slightly coarse mixture will create a crunchy falafel. Season with cumin, cardamom, salt, and black pepper, then add the baking powder and flour, allow to rest for an hour. Dissolve the baking soda with the water and create falafel balls in around 1 inch diameter.
Deep fry at 175°C/350° F.