Small Plates & Street Food · Middle Eastern
Crispy Falafel Baskets with Honey Mustard Dip
Soaked, never canned, chickpeas are ground with fresh herbs and spices, then fried into craggy, deeply browned balls with fluffy green centers. Serve them in little baskets with lime wedges and a sweet-sharp honey mustard for dunking.
Test kitchen note: Chill the falafel mixture for at least thirty minutes before shaping; cold mixture holds together and absorbs far less oil.
Method 6 steps
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Pulse the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and 1 1/2 teaspoons salt in a food processor until finely ground but not pasty.
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Stir in the baking soda, cover and refrigerate for 30 minutes.
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Whisk the mustard, honey and mayonnaise together until smooth, then spoon into a ramekin and drag a spoon through the top for a pattern.
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Heat the oil to 350F in a deep pot. Shape the mixture into walnut-size balls, squeezing gently so they hold.
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Fry in batches for 3 to 4 minutes, turning, until deep brown and crisp. Drain on a rack.
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Pile the falafel into small baskets or bowls and serve hot with lime wedges and the honey mustard.
That is the whole pie. Enjoy every slice.
Pairs well with
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