Falafel with Jajeek (Fried Chickpea Patties with Cucumber-Yogurt Sauce)

These falafels are delicious fried dough patties made with ground chickpeas, onions, and spices. The easiest way to make falafel dough is with a food processor, which makes it easy to grind the ingredients together. I have chosen to make these falafels into patties, rather than balls, so that I don’t need to use quite as much oil when frying them. If you have a deep fryer, you could certainly shape them into balls instead.

My falafel recipe begins with soaking dried chickpeas in an acidic medium overnight. This important step reduces the phytic acid antinutrient that is naturally present in grains and legumes. Once the falafels are cooked, they are topped with jajeek, an Iraqi cucumber-yogurt sauce. Falafel and jajeek are delicious in a salad or on pita bread.

Makes 28-30 falafels

To soak the chickpeas:

1 pound dried chickpeas
2 tablespoons raw apple cider vinegar
Filtered water

Falafel flavoring ingredients:

2 medium white onions, peeled and chopped into large chunks
2 tablespoons dried parsley
6 medium cloves of garlic
2 teaspoons finely ground Celtic sea salt
½ teaspoon pepper
1 teaspoon dried coriander
2 teaspoons dried cumin
2 dashes of dried cayenne pepper
Pinch of dried cardamom
1 tablespoon fresh lemon juice
3 tablespoons white rice flour

To fry the falafel:

About 1 cup of refined coconut oil or other high-temperature cooking oil (such as high-oleic sunflower or peanut oil)

Optional:

Jajeek (recipe follows), lettuce, tomatoes, and/or pita bread

Place the chickpeas in a large glass bowl. Cover them with plenty of filtered water, enough for them to easily double in size. Stir in 1 tablespoon raw apple cider vinegar. Allow to soak overnight.
In the morning, drain the chickpeas. Add fresh water and another tablespoon of apple cider vinegar. Allow to soak until about an hour before dinner.
Drain the chickpeas well.
Put half of the chickpeas and half of the falafel flavoring ingredients into a 7-cup food processor. A lemon reamer works well to juice the lemon. Pulse and process until the mixture is finely ground. Dump into a large bowl.
Place the remaining half of the chickpeas and falafel flavoring ingredients into the food processor. Pulse and process, as above. Add this mixture to the rest of the falafel mixture in the large bowl.
Use a 3-tablespoon scoop to create falafel balls. Place the balls on a large cutting board or plate. Use your hands to flatten them into patties that are about ¾-inch thick.
Heat a heavy-bottomed skillet. I like to use two 10-inch cast iron skillets to cook the falafels, so that they will be done cooking much more quickly. Add enough oil to the pan to give an oil depth of about to ½ inch.
Once the oil is shimmering and hot (but not smoking), add the flattened falafel patties. Make sure to leave enough room so that the falafels are not touching each other and will be easy to turn.
Allow the falafels to cook undisturbed for a few minutes until they’ve reached a medium brown color. Carefully flip over each falafel patty using tongs or a spatula. Cook the second side for a few minutes until you’ve achieved the same medium brown color.
Line a plate with paper towels. Place the cooked falafels on the paper towels to drain any excess oil.
Serve the falafels with jajeek, lettuce, tomatoes, and/or pita bread.

Jajeek

Makes about 3 cups

1½ cups plain, whole milk Greek yogurt
1½ teaspoon dried mint
½ teaspoon finely ground Celtic sea salt
¼ teaspoon pepper
1 small clove of garlic, minced or pressed
2 tablespoons fresh lemon juice
2 cups chopped cucumber (if the skin is thick, peel the cucumbers)

Combine the yogurt, mint, salt, pepper, garlic, and lemon juice in a medium bowl. A lemon reamer works well to juice the lemon. Stir to combine.
Stir in the chopped cucumbers.
Store in the refrigerator while you prepare the falafel.

Reprinted with permission from www.nourishedandnurturedlife.com.

About the Author

Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two, and a Price-Pottenger board member. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). As a homeopath, Sarah works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.

Check out this recipe, also from Sarah R. Smith:

Garlic and Herb Pan-Seared Steak