Falafel with Tahini Lemon Sauce
Spiced garbanzo patties
Equipment
- 1 food processor
- 1 set measuring cups and spoons
- 1 sieve to drain the liquid from the onion
- 1 baking tray to store falafel in fridge, and when frying
Ingredients
- 1 cup dried garbanzo beans equals 2 1/2 cups once they soak
- 1 cup finely chopped onion
- 5 cloves finely chopped garlic
- 1/2 cup chopped parsley
- 1 teas. cumin
- 1 teas. coriander
- 1 1/2 teas. salt
- 1 teas. black pepper
- 1/2 teas. ground cayenne pepper
- 1 teas. baking powder
- 1/2 cup flour
- 1 cup or more of vegetable oil for frying
- 1 clove garlic
- 1/2 cup chopped parsley
- 1/2 cup tahini
- 3/4 cup lemon juice bottles or fresh
Instructions
- Soak the dry garbanzo beans covered in water overnight. They should equal about 2 1/2 cups the next day. Pour off any excess water.
- Chop the onion fine in the food processor and put it in a sieve to drain out the liquid while you:Process until fine the 5 cloves garlic and 1/2 cup chopped parsley.
- Add and process until fine, but not pureed (see picture above):the soaked chickpeas, 1 cup onion, cumin, coriander, salt, black pepper, and cayenne.
- Add and process until blended: baking powder and flour.Get out a baking tray to place the falafel on. Use a 2 TBLS. cookies scoop and make about 2 dozen patties. Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- You can make the Tahini Lemon sauce now, and refrigerate it, or make it when you are getting the veggies together to stuff the pitas.
- When your patties have rested, take a baking tray and cover with 2 layers of paper towels. Fry the falafel patties at 350 degrees for 3 minutes, turning after 2 minutes. Do not crowd the patties. I use a small skillet and just cook a few at a time. Put the patties on the tray while you fry the rest.
- Serve in pita with lettuce, cucumbers, tomatoes, or your favorite chopped veggie salad. Drizzle with Tahini Lemon Sauce.
Notes
Tahini Lemon Sauce:
Process until fine 1 clove of garlic, 1/2 cup parsley, 1/2 cup tahini, 3/4 cup lemon juice, 1 teas. salt and 1/2 teas black pepper. It should have the consistency of thick salad dressing. Add water if it's too thick.