Ingredients
Falafel
- 1 ¼ cup - Dried chickpeas, rinsed
- ½ cup - Fresh cilantro, chopped
- 1 Small onion, chopped
- 2 Garlic cloves, chopped
- 2 tbsp - El Yucateco Green Habanero Hot Sauce
- 2 tsp - Ground cumin
- 2 tsp - Ground cilantro
- ½ tsp - Salt
- ½ tsp - Baking powder
- ¼ tsp - Baking soda
Spicy Garlic Sauce
- 1 cup - Mayonnaise
- ½ cup - Plain yogourt
- 3 tbsp - El Yucateco Green Habanero Hot Sauce
- 2 tbsp - Fresh parsley, chopped
- Salt and pepper to taste
Preparation
Falafels
- Soak the chickpeas in a large bowl of cold water, ensuring they are covered by at least 2 inches of water. Leave to soak at room temperature for 24 hours, then drain well.
- Heat the oil in a deep fryer (or a deep pan) to 350°F.
- In a food processor, process the chickpeas until finely chopped. Add cilantro, onion, garlic, hot sauce, cumin, coriander, salt, baking powder, and baking soda. Pulse until well combined.
- With your hands, shape the mixture into falafels using about ¼ cup for each. Press firmly to compact. Place the shaped falafels on a plate and chill in the refrigerator for 15 minutes.
- Fry the falafels in two batches for about 5 minutes or until golden brown. Transfer to a baking sheet lined with paper towels. Season with salt.
Spicy Garlic Mayo
- In a mixing bowl, whisk together the mayonnaise and yogurt. Stir in the green habanero hot sauce and parsley. Season with salt and pepper to taste.
- Serve the warm falafels with the spicy garlic sauce. They pair wonderfully with tabouli salad and roasted potatoes, if desired.