Crispy Falafel with Tahini Sauce
By: max
Flavorful chickpea fritters served with a creamy tahini sauce, perfect in a pita or on a salad.
1. 2 cups of (soaked overnight, not canned) of dried chickpeas
2. 1 cup of fresh, roughly chopped of parsley
3. 1 cup of fresh, roughly chopped of cilantro
4. 1 medium, roughly chopped of onion
5. 1 clove, minced, for sauce of garlic
6. 2 teaspoons of ground of cumin
7. 1 teaspoon of ground of coriander
8. 1/4 teaspoon of of cayenne pepper
9. 1 teaspoon of of baking powder
10. 1/4 teaspoon of, for sauce of salt
11. 1/2 teaspoon of freshly ground of black pepper
12. 1/4 cup of fresh, for sauce of lemon juice
13. 2 tablespoons of (if needed) of all-purpose flour
14. for frying of vegetable oil
15. 1/2 cup of of tahini
16. 3-4 tablespoons of, for sauce of water
17. for serving of pita bread
18. for serving of lettuce
19. for serving of tomatoes
20. for serving of cucumber
1. Drain and rinse the soaked chickpeas thoroughly.
2. In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, and pepper.
3. Pulse until finely minced but not pureed, scraping down the sides as needed.
4. Add lemon juice and baking powder, pulse briefly to combine. The mixture should hold together when pressed but still have texture.
5. If the mixture is too wet, add flour 1 tablespoon at a time.
6. Transfer to a bowl, cover, and refrigerate for at least 1 hour or up to overnight.
7. For the tahini sauce, whisk together tahini, lemon juice, garlic, and salt. Gradually add water until you reach a pourable consistency.
8. Heat oil in a deep pot or skillet to 350°F (175°C).
9. Form the falafel mixture into balls or patties about 2 inches in diameter.
10. Fry in batches for 3-4 minutes until deep golden brown and crispy.
11. Drain on paper towels and sprinkle with salt while hot.
12. Serve in pita bread with tahini sauce, lettuce, tomatoes, and cucumber, or over a salad.