Falafel Recipe
four falafel pieces served with tahini sauce spicy habanero tahini available
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Ingredients
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Falafel
Tahini Sauce
Method
Falafel Preparation
- 1
Soak Chickpeas
Soak the dried chickpeas in a bowl of water for at least 8 hours or overnight until they are doubled in size.
- 2
Blend Ingredients
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, chopped onion, minced garlic, fresh parsley, cumin powder, coriander powder, baking powder, salt, and black pepper. Pulse until a coarse mixture forms but do not over blend.
- 3
Form Falafel Balls
Transfer the mixture to a bowl and add flour. Mix well until combined. Shape the mixture into small balls or patties, about the size of a walnut.
- 4
Heat Oil
In a deep frying pan, heat the oil over medium heat until it reaches around 350°F (175°C).
- 5
Fry Falafel
Carefully drop the falafel balls into the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 3-4 minutes or until golden brown, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Tahini Sauce Preparation
- 6
- 7
Add Habanero (if desired)
If you prefer a spicy tahini sauce, add finely chopped habanero pepper to the mixture and stir well.
- 8
Adjust Consistency
If the sauce is too thick, add a bit more water, one teaspoon at a time, until desired consistency is reached.
