Falafel with Creamy Tahini Dressing
Dressing Ingredients
1/2 cup tahini paste
1/3 cup lemon juice
2 garlic cloves pressed/minced
1/4 teaspoon salt
1/4-1/2 cup water depending on desired consistency
Falafel Ingredients
1 pound dry chickpeas
1 cup parsley, stems removed
3/4 cup cilantro, stems removed
1 small onion
1 garlic clove
2 tablespoons flour (sub gluten free)
1 tablespoon salt
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon black pepper
1 teaspoon baking soda
Oil for frying: grapeseed, sunflower or canola work well, optional
Dressing Directions
Place the tahini paste in a small bowl. Add the lemon juice, crushed garlic and salt. Use a whisk to combine mixture.
After a few minutes of mixing, the sauce will turn into a smooth thick paste. Slowly add water to the mixture and whisk until you reach the desired consistency. This will thicken in fridge.
Taste and adjust by adding more lemon juice, salt or water.
Note
Like any seed or nut butter, you will need to mix the tahini before you use it because of the layer of oil that forms on top. I find it best to leave at room temperature to make it easier to stir. The bottom of the jar will be thicker so make sure you mix all the way through. You may need to take everything out of the jar and mix in a separate bowl.
Falafel Directions
Soak chickpeas in enough water to cover them overnight. Drain, rinse and dry the chickpeas thoroughly.
Place the chickpeas in the bowl of a large food processor. You may have to do this in batches depending on size of your food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add the parsley, cilantro, onion, garlic, flour, salt, coriander, cumin and black pepper and blend until the mixture turns to paste. Put in a bowl. Again, you may have to do this in batches. If you do, give a good stir to incorporate evenly Adjust seasonings to your taste. Cover the bowl and refrigerate for at least an hour to set. When ready to make, sprinkle baking soda on the falafel mix, and fold in gently.
Scoop about 1 to 2 tablespoons of the falafel mixture to form round balls depending on how large you like your falafel. I prefer mine small. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 patties.
Frying Instructions
Heat 1-inch deep of cooking oil in a frying pan on medium heat. Gently place in the frying pan until the color turns brown, about 2 minutes per side. Fry in batches. Be careful not to overcrowd the pan.
Remove the falafel from the oil with a slotted spoon, and set on a plate lined with paper towel to dry out the excess oil.
Air Fry Instructions
425°F for 10 to 15 minutes depending on size of falafel Do not over cook.
Baking Instructions
Preheated oven to 350°F. Place the falafel balls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through.
Serve in pita with chopped tomatoes, shredded lettuce and Creamy Tahini Dressing. Can also serve over a bed of lettuce.
Prep Time: 20 minutes
Cook Time:20 minutes
Total Time: 40 minutes
Servings: 12