Crispy Homemade Falafel with Garlic Tahini Sauce
Ingredients
The falafel
-
1½
cup
dried chickpeas
-
4
cloves
garlic
-
1
medium
onion
-
¾
cup
fresh parsley, finely chopped
-
¾
cup
fresh cilantro, finely chopped
-
1
tbsp
lemon juice
-
1
tsp
salt
-
1
tsp
ground coriander
-
1
tsp
ground cumin
-
½
tsp
cayenne pepper
-
½
tsp
baking powder
-
sufficient amount
for frying
oil
The garlic tahini sauce
-
¼
cup
tahini
-
2
cloves
garlic, minced
-
2
tbsp
lemon juice
-
1
tbsp
toasted sesame oil
-
¼
tsp
salt
-
⅛
tsp
ground cumin
-
4-6
tbsp
water, as needed
Instructions
- Soak the dried chickpeas in cold water for 24 hours, ensuring they are covered by at least 3 inches of water.
- Drain the chickpeas and place them in a food processor with the onion, garlic, parsley, cilantro, lemon juice, salt, coriander, cumin, cayenne pepper, and baking powder.
- Process the mixture until it forms a coarse paste with some small chickpea particles still visible.
- Test the mixture by rolling a small amount into a ball; it should hold together. If too loose, let it rest for 15 minutes.
- Roll the mixture into uniform balls, using a spring-loaded scoop for consistency.
- Refrigerate the uncooked falafel for about 30 minutes.
- For the tahini sauce, mix tahini, minced garlic, lemon juice, sesame oil, salt, and cumin in a bowl, then gradually add water until the desired consistency is reached.
- Heat oil in a skillet to 375°F and carefully fry the falafel balls in batches for about 2 minutes on each side until golden brown.
- Remove the falafel and drain on paper towels, sprinkling with salt while hot.
- Serve immediately with tahini sauce if desired.
Nutrition Facts (estimated)
Servings
18 balls
Calories
128
Total fat
5g
Total carbohydrates
15g
Total protein
5g
Sodium
170mg
Cholesterol
0mg
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