Bobby Flay’s Falafel

Name: Bobby Flay’s Falafel
Yield: about 20 balls
Ingredients: 2 cups dried chickpeas; Canola oil, for deep-frying; 1 tablespoon olive oil; 3 cloves garlic, chopped; 1 to 2 serrano chiles, to taste, chopped; 2 green onions (green and pale green parts), thinly sliced; 1/4 cup finely chopped fresh parsley leaves; 3 tablespoons finely chopped fresh mint leaves; 3 tablespoons finely chopped fresh cilantro leaves; 1 tablespoon fresh lemon juice; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; Scant 2 teaspoons baking powder; Kosher salt and freshly ground black pepper; Piquillo Pepper Yogurt Sauce (recipe follows); 2 cups Greek yogurt; 3 piquillo peppers or 2 roasted red bell peppers (see Notes, page 22); 2 teaspoons smoked sweet Spanish paprika; 4 cloves garlic, coarsely chopped; 1 teaspoon grated lemon zest; Kosher salt and freshly ground black pepper

December 9, 2011

Cooks' Note

Serve the falafel balls and sauce in a pita with sliced cucumber, sliced red onion, chopped tomato, and fresh parsley leaves.

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