Using dried chickpeas in this falafel recipe from the cookbook Israeli Soul leads to a texture and flavor that you just won't get from their canned equivalent.
Michael Solomonov, chef at Zahav in Philadelphia — a must-stop for Rach when she's in town — and author of Israeli Soul, likes his falafel not too spicy so that it lets the subtle flavor of chickpeas come through: "Herbs and vegetables help keep the falafel balls moist, and pulsing in a food processor creates the crispy exterior."
Watch Michael make these falafels in the video above — and build a pita sandwich with his homemade sauces Harissa Tehina and Tehina Ketchup.
Adapted from ISRAELI SOUL: EASY, ESSENTIAL, DELICIOUS by Michael Solomonov. Copyright © 2018 by Michael Solomonov. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
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