Cotija Falafel with Jalapeño Tahini Crema
WHAT YOU NEED
- 16-ounce package uncooked chickpeas
- 1 bunch cilantro, trimmed
- 1 bunch parsley, trimmed
- 20 mint leaves
- 6 garlic cloves
- ½ cup crumbled Cacique Cotija
- ½ cup chopped white onions
- 3 tablespoons pumpkin seeds
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 2 teaspoons ground black pepper
- 3 tablespoons lemon juice
- 1 large egg
- Jalapeno Tahini Crema:
- 2 jalapeños, stemmed
- 2 garlic cloves
- ½ teaspoon oil
- ½ bunch cilantro, trimmed
- ¼ cup Cacique Crema Mexicana
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tsp salt, to taste
- To serve:
- 12 Pita breads
- 10-12 ounces Hummus
- Lettuce
- Persian Cucumbers
- Tomatoes
- Crumbled Cacique Cotija
HOW TO MAKE IT
- Put dry chickpeas in a large pot and cover with water 2-3 inches higher than the chickpeas because they will swell. Allow to soak overnight.
- Strain chickpeas. Cover chickpeas with water again and bring to a boil over medium-high heat. Boil until chickpeas are soft, but not mushy, about 60-90 minutes. Once chickpeas are cooked, strain and let cool slightly.
- To make falafel: Put 5 cups of cooked chickpeas, cilantro, parsley, mint, garlic cloves, Cacique Cotija, onions, pumpkin seeds, flour, cumin, pepper, lemon juice and egg into a food processor and pulse until fully mixed.
- Begin heating enough oil to fry in the deep cast iron pan. Use a candy thermometer to bring the temperature up to 360-370F.
- Meanwhile, scoop out 40 balls (about 1 ounce each), using a small ice cream scoop or rounded spoon. Shape into flat-top patties, like a slider.
- Working in batches, fry the falafel until dark brown, about 1 ½ - 2 minutes. Drain on paper towels.
- To make Jalapeno Tahini Crema: heat a deep cast iron pan over medium heat. Lightly rub jalapeños and garlic with oil and roast in hot pan. Place pan roasted jalapeños and garlic into a blender. Add cilantro, Cacique Crema Mexicana, tahini, lemon juice and salt and pulse until smooth. Add more lemon juice, 1 teaspoon at a time as needed, to thin the sauce as desired. Put in a squeeze bottle and refrigerate until needed.
- To serve: spread some hummus on a pita bread. Layer lettuce, cucumbers, tomatoes, cooked falafel, and crumbled Cacique Cotija. Drizzle Jalapeno Tahini Crema over falafel.
- Cook’s Notes: Dried chickpeas take more time to prepare but will yield soft and light falafel, not mushy or heavy, not mushy or heavy. The addition of the flour and egg are a safeguard against disintegrating falafels. It is important to keep oil between 360-370F to ensure that the falafel fry quickly and get a nice dark color. If the temperature is not hot enough, the falafel will just absorb the oil and fall apart.
