Easy Falafel
This Easy Falafel dish is so tasty! It can be served as an appetizer along with a tahini sauce or as a sandwich in flatbread or pita...
Ingredients
FALAFEL
- 1 rounded cup dried chickpeas aka garbanzo, stones & other debris removed
- 1 cup red onions, roughly chopped
- 4 large cloves garlic, roughly chopped
- 1/4 cup parsley, roughly chopped tips & tricks
- 1/4 cup mint, roughly chopped tips & tricks
- 1/4 cup cilantro, roughly chopped tips & tricks
- 1/2 tbsp. ground cumin
- 1 tsp. baking powder
- 1 tsp. ground Himalayan pink salt
- 1 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/4 tsp. red pepper flakes (substitute aleppo pepper)
- 2 tbsp. unbleached all-purpose flour (substitute chickpea flour) Footnote
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- canola oil, for frying tips & tricks
TAHINI SAUCE
- 3/4 cup tahini paste see Recipe
- 3/4 cup 2% plain yogurt
- 1/4 cup freshly squeezed lemon juice, or to taste tips & tricks
- 1/4 tsp. garlic powder
- 1 pinch ground Himalayan pink salt
Directions
FALAFEL
- Place chickpeas in a bowl and cover with cold water to 2-inches above; let soak for 24 hours.
- Next day, drain very well and transfer to the bowl of a food processor fitted with a steel chopping blade.
- Add onions, garlic, parsley, mint, cilantro, cumin, baking powder, salt, freshly ground black pepper, red pepper flakes, flour, and lemon juice. Process until finely ground but not puréed, stopping a few times to clean the sides of the bowl.
- Transfer the mixture to a bowl, cover with plastic wrap, making sure it touches the surface and chill for 3 hours. Meanwhile, make the sauce.
- In a large skillet pour in oil and bring the temperature to 350ºF.
- Using a falafel scoop or a sorbet scoop, form balls the size of a walnut or golf ball. If not using a scoop, moisten your hands to form.
- Without crowding it and working in batches, transfer the balls to the hot oil and fry for about 3 to 5 minutes or until golden brown.
- Transfer them to a plate lined with paper towels to absorb any excess oil before serving with the tahini sauce.
TAHINI SAUCE
- In a small bowl, combine all the ingredients and whisk until well blended. Cover and transfer to the refrigerator for 3 hours.
Notes
Footnote: Adding flour will help to draw out any moisture so when it's time to fry, the falafel won't burst. Depending on how well you drain the chickpeas, start with 2 tbsp. of flour and add more if needed.