Mitzpe Spiced Falafel

Introduction to Mitzpe Spiced Falafel

Falafel is a beloved dish with roots in Middle Eastern cuisine, traditionally made with ground chickpeas or fava beans. Throughout history, its precise origins have sparked debate, with some tracing it back to Ancient Egypt, while others swear it was first concocted in the Levant region. This dish has transcended borders and cultures, becoming a staple street food worldwide. Our version, the Mitzpe Spiced Falafel, pays homage to the vibrant flavors of a quaint town perched over the Negev desert, Mitzpe Ramon. Known for its stunning landscapes and unique spices, this falafel captures the spirit of the region.

Ingredients

• Chickpeas
• Onion
• Garlic
• Parsley
• Cilantro
• Cumin
• Coriander
• Cayenne Pepper
• Salt
• Black Pepper
• Baking Soda
• Flour
• Vegetable Oil
• Tahini
• Lemon Juice
• Pita Bread
• Lettuce
• Tomato
• Cucumber
• Hot Sauce

Preparation

Beginning the preparation for Mitzpe Spiced Falafel is all about immersive ritual and respect for tradition. The first step is to soak the chickpeas overnight in plenty of water to yield a soft yet firm texture. Drain and rinse them thoroughly the next day to prepare them for mixing.

As the chickpeas soften, finely chop the onion, garlic, parsley, and cilantro. Ensuring each herb is finely minced allows the flavors to marry seamlessly with the other ingredients. Mix these herbs with the drained chickpeas in a food processor, pulsing until a coarse paste forms.

Spicing and Resting

Now comes the delicate dance of seasoning. Add cumin, coriander, cayenne pepper, salt, and black pepper to the mixture. Allow the mixture to rest for about 30 minutes in the refrigerator. This vital 'resting' allows the flavors to meld and the mixture to firm up, prepping it for frying.

Cooking Process

After the mixture has had time to rest, stir in baking soda and a tablespoon of flour to aid the binding process. With damp hands, form small balls or patties from the mixture.

Heat vegetable oil in a deep fryer or heavy skillet. Test the oil's readiness by dropping a tiny piece of falafel into it—if it sizzles, the oil is ready for frying. Carefully lower the falafel into the oil, frying each batch for about 3 to 4 minutes or until they achieve a rich, golden-brown crust. Be sure to maintain the oil's temperature to prevent the falafel from becoming too greasy.

Once perfectly cooked, lay them on a paper towel-lined plate to absorb any excess oil.

Serving Suggestions

The Mitzpe Spiced Falafel is best enjoyed wrapped in pita bread with a dollop of fresh tahini sauce mixed with a squeeze of lemon juice for an added zest. Fill the pita with crisp lettuce, juicy slices of tomato, and refreshing chunks of cucumber. Add a splash of hot sauce if you desire a hint of heat.

Conclusion

Each bite of these Mitzpe Spiced Falafel offers a journey to the desert town of Mitzpe, with its bold flavors and textures creating a symphony of culinary delight. Enjoying this dish is not just about satiating hunger; it's an experience that mirrors the rich culinary tapestry and traditions of its origins. Remember to set your cooking timer accordingly throughout the process for the best results.