Falafel with Tahini Sauce

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True, Falafel is not Persian, but this recipe is tasty too.

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Even though my family devoured the falafels and I generally liked the recipe, I eat them in Manhattan all the time, so I'm more critical. That being said, the falafels were easy to make in a food processor. I changed the recipe a bit by adding 1/3 cup of both parsley and cilantro, an additional teaspoon of cumin, and omitted ground corinader since I didn't have any. I also opted for store-bought hummus, and stuffed it all into garlic pita bread. It was a nice treat, but was missing something that would have taken it to another level. I would add more salt and spices to give it a kick, as they were more bland than what I'm used to. I didn't have any trouble with the balls falling apart. I let them rest after processing for about 15 minutes, and then rolled them into 1-inch balls dropped into 350F oil, and they were done rather quickly. Give this recipe a try, and tweak it how you like, but still good.

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Hi,can anybody let me know why my tahni sauce was bitter..when i followed the recipe by Mr.Emeril.i dont know what i did is wrong.

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Falafel is originally Egyptian because Egyptians traditionally grew fava beans (which are not the kind shown in the show. In Lebanon and Syria they substitute beans with chick peas. One thing not mentioned in the show is that depending on where you are (Egypt Sudan Lebanon etc you might want to add some left over bread. This gives falafel the needed binder to stay in tact upon frying. Also typically in egypt one would use dried split fava beans in the recipe not fresh ones. If fresh ones are used one has to peal them off.

There are many variations on Falafel even in any one country. In Egypt for example Falafel from Alexandria are famous for their spicy fillings (normally includes halapino peppers and other really hot spices. Others use pastrami, Crumbly Parmesan cheese etc. In cairo they sprinkle sesame seed on the falafel. Typically it i seaten with a green salad and tahini sauce.

Tahini is supposed to harden when an acid is added. The answer to that is not buy adding more acid (as was done in the show. Rather it is typical to use warm water on the paste until the desired consistency is reached. Moreover Cummin, allspice and garlic are the main spices in a tahini sauce.

That being said, it was a good show and reminded me of many dishes that typically one would miss being away from home.

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The uncooked falafel was delicious, but I never got to eat mine fried because they melted into the oil! I must have done something wrong. Perhaps the chickpeas were too wet.

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Falafel and tahini is not persian. Its like saying raviolli is from Russia. Falafel originated in Egypt, where it was first made with fava beans as the base. As the dish migrated northwards to lebanon,Syria, jordan and Palestine, chickpeas were introduced instead. Falafel was consumed by Arabs of all religious denominations, including Arab Jews in Egypt, Lebanon and Syria.

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great recipe, but falafel is not Persian (nor is tahini.

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I only made the sauce from this recipe. It was very good but a little to sweet so I doubled the recipe without doubling the honey and it was perfect.

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I only made the falafel balls and they were great. The best ever that I have made at home! Will use this in the future. I added more salt than recommended.