So I’m not sure what made me think of this, but I did. I love curry, and I also love falafel. So why not put the two together. I googled it, and of course it is already a thing. Somewhere there are purists shaking their fists at me right now, but the outcome overrides this as these crunchy little morsels are addiction delicious. They are delicious as a sandwich, on a salad, or straight up. Traditional taratoor sauce is a great accompaniment (here’s some recipes), but so would yogurt-cucumber sauce, or whatever you happening to be craving. Anyhow, the easy and delicious recipe is below.

Curried Falafel

Makes 2-3 dozen falafel.

1 pound dried chick peas

8 cups water

1 small onion, diced

3 cloves garlic, minced

2 tablespoons curry

1 tablespoons ground cumin

2 teaspoons turmeric

1 teaspoon crushed hot pepper

1 teaspoon kosher salt

2 teaspoons baking powder

4 tablespoons flour (optional)

Oil for frying

Combine the chickpeas and water in a bowl, cover it with a lid or plastic wrap and leave at room temperature overnight. The next morning, drain and discard the water.

Combine all of the ingredients, except the flour and oil, in the bowl of a food processor. Process the chickpeas until a coarse paste. Transfer the mixture to a bowl and knead in the flour. Cover and allow to rest about 15 minutes. Then scoop the falafel and shape them into small balls or patties.

Fill a pot with a couple inches of vegetable of peanut oil. Heat the oil to about 325F. Carefully fry the falafel for about 5 minutes, in batches if necessary. Remove them with a slotted spoon and transfer to a plate lined with absorbent paper.

Serve with tahini or yogurt sauce, or other favorite. Eat as a sandwich, salad, or as is.

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