Close Button

Falafel With Tahini And Cilantro Sauces

Falafel With Tahini And Cilantro Sauces

Cooking Time

Preparation Time : 35

Cook Time : 6

Total Time : 41

Ingredients

Serves 8

  • 2cups cooked drained chickpeas

  • 3⁄4 cup finely chopped onion

  • 2tablespoons parsley

  • 2tablespoons fresh lemon juice

  • 3 garlic cloves, minced

  • 1teaspoon coriander

  • 1teaspoon cumin

  • 1teaspoon salt

  • 1⁄2 teaspoon pepper

  • 1⁄2 teaspoon turmeric

  • 1⁄2 teaspoon cayenne

  • 1⁄2 teaspoon baking powder

  • 7tablespoons flour

  • 4cups vegetable oil

  • 1⁄3 cup tahini

  • 1⁄2 cup water

  • 2tablespoons lemon juice

  • 2 garlic cloves, minced

  • 1⁄2 teaspoon salt

  • 1pinch cayenne

  • 1⁄4 cup chopped cilantro

  • 3 garlic cloves, minced

  • 2 green onions, chopped

  • 1teaspoon red pepper flakes

  • 1⁄2 cup peanut oil

  • 1⁄4 cup vegetable oil

  • 1⁄4 teaspoon salt

  • 1⁄4 teaspoon pepper

  • 1pinch sugar

  • warm pita bread

  • shredded lettuce

  • diced tomato

Directions

  • 01

    In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.

  • 02

    Stir in the baking powder and flour mixing well.

  • 03

    Cover and place in the fridge for 30 minutes.

  • 04

    (this is included in prep time).

  • 05

    In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.

  • 06

    Set aside.

  • 07

    In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.

  • 08

    Puree to smooth and pour into a squirt bottle if you have another one.

  • 09

    Set aside.

  • 10

    Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.

  • 11

    Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.

  • 12

    Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.

  • 13

    Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.

  • 14

    Fry 2 minutes, flip and fry for 2 minutes more.

  • 15

    You want the falafel nice and golden brown.

  • 16

    Repeat with remaining falafels.

  • 17

    Drain on a rack with paper towels or newspaper underneath.

  • 18

    Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.

  • 19

    Squirt in some tahini sauce and cilantro sauce.

  • 20

    Serve.

Review

0

Please Login to comment

#Tags

veg
Link copied