Description
Source: Mark Bittman and the New York Times
Watch Bittman prepare the recipe here.
Super Simple Roasted Red Pepper – Yogurt – Sriracha Sauce
Note: Use tahini in place of the yogurt if you are keeping this vegan.
This is just a super simple sauce you can whip up to your liking. Finely chop 2 (or more) roasted red peppers (to yield about 1/4 cup) and place in a bowl. Add in a few heaping spoonfuls of Greek yogurt (about 1/4 cup as well). Season with kosher salt. Splash with Sriracha or the hot sauce of your liking. Stir to combine. A food processor or blender will produce a smooth sauce, but then you have to clean them. Your call.
Ingredients
- 1¾ cup dried chickpeas or fava beans
- 2 cloves garlic, lightly crushed
- 1 small onion, quartered
- 1 teaspoon ground coriander*
- 1 tablespoon ground cumin*
- Scant teaspoon cayenne pepper, espelette, or crushed chili flakes
- 1 cup chopped parsley or cilantro or a mix
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 1 tablespoon lemon juice
- Neutral oil, like grapeseed or corn, for frying
*I like to toast the cumin and coriander seeds before grinding them. Just a thought if you feel like taking the extra step.
For serving:
- pita bread or naan bread
- chopped tomatoes, cucumbers or lettuce (optional, especially if you’re serving a salad on the side)
- spicy dipping sauce (recipe above) or Sriracha
Instructions
- Put beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 12 to 24 hours, adding water if needed to keep the beans submerged.
- Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. (Note: Try to be patient and scrape down the sides of the machine several times before adding the liquid. You might not need it.) Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
- Put oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350ºF (a pinch of batter will sizzle immediately).
- Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature. (Note: As Bittman notes in the video, the whole process will take less than 10 minutes — that means frying all of the falafel takes less than 10 minutes. I find that each individual ball cooks in about 1 minute total, and I cook no more than five balls at a time.)
- Prep Time: 10 minutes
- Cook Time: 15 minutes