Falafel - Main Course Lunch and Dinner Recipes | Anson Mills - Artisan Mill Goods

Name: Falafel - Main Course Lunch and Dinner Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 8 ounces dried chickpeas, picked over and rinsed; Spring or filtered water; 0.6 ounce fresh flat-leaf parsley leaves (1 cup packed); 0.6 ounce fresh cilantro leaves (1 cup packed); 3 ounces finely diced sweet onion; 1 tablespoon minced garlic (germ removed if present); 2 tablespoons extra-virgin olive oil; 1 teaspoon grated zest, plus 1 teaspoon juice from 1 lemon; ½ teaspoon baking powder; ½ teaspoon freshly ground black pepper; Fine sea salt; 2 quarts peanut oil; Grilled Semolina Flatbreads, warmed, for serving; Simple Tahini Sauce, Harissa, and/or Schug, for serving; Cucumber slices, black olives, and/or finely shredded cabbage dressed with extra-virgin oil and lemon juice, for serving

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Falafel introduction We were already in the process of developing a simple, grilled flatbread recipe when it became abundantly clear that we should create a

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Ingredients

8 ounces dried chickpeas, picked over and rinsed
Spring or filtered water
0.6 ounce fresh flat-leaf parsley leaves (1 cup packed)
0.6 ounce fresh cilantro leaves (1 cup packed)
3 ounces finely diced sweet onion
1 tablespoon minced garlic (germ removed if present)
2 tablespoons extra-virgin olive oil
1 teaspoon grated zest, plus 1 teaspoon juice from 1 lemon
½ teaspoon baking powder
½ teaspoon freshly ground black pepper
Fine sea salt
2 quarts peanut oil
Grilled Semolina Flatbreads, warmed, for serving
Simple Tahini Sauce, Harissa, and/or Schug, for serving
Cucumber slices, black olives, and/or finely shredded cabbage dressed with extra-virgin oil and lemon juice, for serving