Name: Israeli Falafel
Yield: Makes about 20 balls or disks
Ingredients: 1/2 cup tahini (sesame seed paste); 4 1/2 teaspoons fresh lemon juice; 1/2 small onion, chopped (about 1/4 cup); 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 cup dried chickpeas, refrigerated overnight in water to cover by 2 inches, then drained, or 1 cup canned chickpeas, drained; 1 small onion, diced (about 1/2 cup); 2 cloves garlic, peeled and smashed; 2 tablespoons fresh parsley, finely chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon salt; 1/2 teaspoon dried red pepper flakes; 1/2 teaspoon baking soda; About 6 cups vegetable oil for frying; 5 to 6 pita breads, top 1/3 cut off each; 2 plum tomatoes, seeded and diced; 1 small onion, diced; 1 green bell pepper, seeded and diced; 1 cucumber, peeled, seeded, and diced; Pickled turnip*; Mango amba (pickle)*; Harissa hot sauce; *Available from ethnicgrocer.com

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Israeli FalafelCIA/Keith Ferris

Chef Michael Skibitcky tweaked this Joan Nathan recipe , deleting the cilantro and adding ground coriander. For an authentic Israeli presentation, load the just-fried balls into pita bread and top them with chopped veggies, pickles, harissa hot sauce, and piquant tahini sauce.

To serve:

Divide falafel balls among pita pockets. Tuck in diced tomatoes, onion, pepper, and cucumber, pickled turnip, and mango amba. Drizzle in tahini sauce and harissa sauce. Serve immediately.

Recipe notes

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