Falafel with Yogurt Sauce

These falafels are packed with flavor! Your family will love them! Wrap in tortilla and top with yogurt sauce. Add other toppings such as tomatoes, lettuce and shredded cheddar cheese.

Ingredients

• Dried Chickpeas soaked overnight or Canned Chickpeas  ·  1 cup 
• Herbie's Cardamom Seed - Green (ground)  ·  1/2 teaspoon 
• Herbie's Kofta & Falafel Spice Blend  ·  2 tablespoons 
• Kosher Salt  ·  1 teaspoon 
• Garlic, minced  ·  3 cloves 
• Poblano Pepper, de stemmed and diced  ·  1 
• Cilantro, chopped  ·  1 cup 
• Parsley, chopped  ·  1 cup 
• Onion, chopped  ·  1/2 cup 
• Chickpea Flour or All Purpose  ·  2 tablespoons 
• Baking Soda  ·  1/2 teaspoon 
• Neutral Oil, for frying  ·   
•  ·   
• For Yogurt Sauce:  ·   
• Greek Yogurt  ·  1 cup 
• Dill, chopped  ·  2 tablespoons 
• Lemon, juiced  ·  1/2 
• Herbie's Garlic Powder Granulated  ·  1 teaspoon 
• Salt  ·  1 teaspoon 

Instructions

If using dried chickpeas: Begin the evening before by soaking the dried chickpeas in plenty of cold water, allowing them a good eight to twelve hours to swell and soften—they will, quite astonishingly, triple in size. When ready, drain and rinse them well. (can replace with 1 cup of canned chickpeas for convenience.

Add to a food processor, soaked chickpeas, onion, cilantro, parsley, poblano chili, garlic, Herbie’s Cardamom Seed Ground and Kofta Spice Blend.

Pulse the mixture in short bursts, resisting the temptation to purée. What you are seeking is a texture reminiscent of coarse sand—grainy enough to hold its character, yet cohesive when pressed together.

Transfer the mixture to a bowl cover and refrigerate for thirty minutes to an hour, a brief rest that allows the flavors to settle and the mixture to firm up, making it far easier to shape.

While the falafel mixture chills, prepare a simple yogurt sauce by whisking together Greek yogurt, Herbie's Garlic Powder, dill, lemon juice, and a pinch of salt and pepper. Slip it into the refrigerator as well.

When ready to cook, remove the falafel mixture, add 1/2 the chickpea or all purpose flour, baking soda, salt and pepper. Stir with a spoon until the mixture stops sticking and becomes malleable.

Shape it into small balls or gentle patties using your hands or a scoop. Should the mixture feel overly moist, add a spoonful more chickpea flour; if it crumbles.

Pour about three inches of oil into a sturdy pot and heat it to 350°F (175°C). Fry the falafel in small batches—six to eight at a time—until they turn a deep, appetizing gold, which usually takes no more than a minute or two.

Lift them out with a skimmer and let them rest briefly on paper towels, where they will shed their excess oil and become crisp. Serve them at once, while still warm, their crust crackling gently as they meet the cool, tangy yogurt sauce.