Falafel with Tahini Sauce

Total Time:
1 hr 10 min
Prep:
25 min
Inactive:
20 min
Cook:
25 min

Yield:
about 8 servings
Level:
Intermediate

Ingredients
  • 1 1/2 cups cooked and drained chickpeas
  • 1/2 cup finely chopped yellow onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice, or water
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon baking powder
  • 6 tablespoons all-purpose flour
  • 4 cups vegetable oil, for frying
  • Warm pita bread, split in half lengthwise
  • Tahini Sauce, recipe follows
  • Sliced tomatoes
  • Shredded lettuce
  • Tahini Sauce:
  • 1/3 cup tahini paste ( sesame seed paste)
  • 1/2 cup water, or more as needed
  • 1 to 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • Pinch cayenne
Directions

Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes.

Heat the oil to 360 degrees F. in a deep pot over medium-high heat.

With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels.

Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

Tahini Sauce:

In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches.

Yield: about 3/4 cup


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