Caterer and chef Yahaloma Levi joined us at Cafe Asif for the lunchtime series “House Pot,” where she served falafel with pickled vegetables, tahini, and a spicy dipping sauce.
Falafel is deeply tied to her family and home. “It was a common and beloved meal for all the neighbors, who would gather whenever mom made it,” Levi says. When she opened her first restaurant, Bistron in Levinsky Market in 2012 she included falafel on her menu, but instead of tucking it into a pita, she served it on a plate — showing it a level of respect the humble street food rarely receives.
The recipe she serves is based on the original family recipe, but is refined and perfected. For Levi, the falafel, along with the pickled vegetables and sourdough flatbread, symbolizes her roots while reflecting her current culinary philosophy — healthy, vegetable-forward Mediterranean cuisine.
Ingredients
For the falafel:
500 grams (1.1lbs) small dried chickpeas soaked overnight in plenty of water, drained and rinsed
½ bunch parsley
½ bunch cilantro
3 medium-sized red onions, peeled and quartered
½ garlic head, peeled
2 tablespoons ground cumin
½ tablespoon baking soda
½ tablespoon Atlantic Sea salt
2L (8 cups) vegetable oil, for frying
For the tahini:
1¼ cups good quality raw tahini
1 cup cold water + ice cubes
1 flat teaspoon Atlantic Sea salt
1 lemon, juiced
For the spicy dip:
3 fresh hot green peppers, halved lengthwise and deseeded
2 garlic cloves, peeled
1 tablespoon ground shatta or other chili pepper
½ teaspoon ground cumin
¼ teaspoon Atlantic Sea salt
½ lemon, juiced
¼ cup corn oil
Preparation
- Prepare the falafel mixture: Puree the chickpeas in a food processor until smooth, and transfer to a bowl.
- Trim the thick ends of the parsley and cilantro stalks. Add them to the food processor along with the garlic and onion and process until the mixture is smooth and uniform, 2–4 minutes.
- Transfer the green mixture to a strainer and squeeze it firmly by hand to remove excess liquid (save the strained liquid as a flavorful addition to a vegetable dish).
- Combine the squeezed green mixture, cumin, baking soda, and salt with the ground chickpeas. Knead together until the mixture is light green and uniform. Taste and adjust the seasoning with additional salt or cumin, if needed.
- Prepare the spicy dip: Pulse all dip ingredients in a food processor until combined. Taste and adjust the seasoning with lemon juice and salt, if necessary. Transfer to a serving bowl. Set aside.
- Prepare the tahini: Whisk until combined. Set aside.
- Heat 3cm (1 inch) of vegetable oil in a deep frying pan over medium heat. Using your hands or a falafel scoop, shape the falafel mixture into balls, each weighing about 60 grams (or 2 heaped tablespoons).
- Test the oil by dropping in a small portion of the mixture — if it bubbles vigorously, the oil is ready. Fry the falafel balls in batches until golden brown, flipping them once, about 7-10 minutes total. Use a slotted spoon to transfer the falafel to a plate lined with a paper towel.
- Serve immediately with the tahini, spicy suace, and flatbread or pita.
