Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Sardine Falafel

Name: Sardine Falafel
Yield: Serves 4
Cuisine: Egyptian
Ingredients: Pita Pockets; 1¼ teaspoons salt; 1 cup cilantro; Oil, for frying; Chopped Vegetable Salad; 2 lemons, cut into wedges; 1 green chile pepper, such as serrano, seeded; 2 to 3 tablespoons water; 1 teaspoon baking soda; 1 cup parsley; 1 medium onion, chopped; 1 tablespoon ground cumin; 4 tins sardines, 3¾ ounces (105 grams) each; 1½ cups (300 grams) dried chickpeas; 1 tablespoon ground coriander; plain whole-milk yogurt; 2 garlic cloves; 3 scallions, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

During Ramadan, falafel balls are transformed into a special festive food, stuffed with seasoned ground meat. That is the inspiration for this recipe, which incorporates canned sardines into the crispy chickpea fritters. Serve them in a pita pocket with chopped salad and yogurt.

Ingredients

1½ cups (300 grams) dried chickpeas
4 tins sardines, <

Africa
Asia
Egypt
Israel
Syria
Fish course
Pescatarian
Gluten-free
Ramadan
Mediterranean

Method

Rinse the chickpeas thoroughly. Place in a large bowl, add water to cover by at least 2 inches (5 centimeters), and soak for 12 hours. If it’s hot in your kitchen, soak the chickpea

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