Ariel Rosenthal, Orly Peli-Bronshtein, Dan Alexander

Bajia

Name: Bajia (Yemenite Falafel)
Yield: Makes 40 balls
Cuisine: Israeli
Ingredients: 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 2 teaspoons salt; ⅔ cup parsley, leaves only; 2 cups (400 grams) dried chickpeas; 1 teaspoon dried chile powder; 1 medium onion, coarsely chopped; Tahini Sauce; ½ teaspoon ground cardamom; Pinch of ground cloves; 4 tablespoons unbleached all-purpose flour or breadcrumbs; 3 tablespoons water; Oil, for frying; ½ teaspoon baking soda or 1 teaspoon baking powder; ⅔ cup cilantro, leaves only; 4 garlic cloves, peeled

Yemenite Falafel

Preparation info

Makes
40
balls

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

The Yemenite immigrants who arrived in Israel in the 1950s and opened falafel stands, seasoned their falafel with spices such as cardamom, cloves, and chile peppers, in addition to the more typical cumin and coriander. They placed the deep-fried nuggets inside fluffy pita pockets and drizzled plenty of tahini and zhug (Yemenite hot sauce) on top.

Ingredients

Africa
Asia
Israel
Syria
Egypt
Starter
Mediterranean
Vegan

Ingredients

Method