Recipe courtesy of May Yacoubi
Recipe courtesy of May Yacoubi
Watch how to make this recipe.
Falafel
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- Level: Intermediate
- Total: 20 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 323
- Total Fat
- 24 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
- Level: Intermediate
- Total: 20 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 323
- Total Fat
- 24 g
- Saturated Fat
- 2 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 446 mg
Ingredients
Falafel:
Tahini Sauce:
Serving suggestion
Directions
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10m
Intermediate
CLASS
- For the falafel: Combine the chickpeas, parsley, cilantro, onion or scallions, garlic, cumin, ground coriander, salt, cornstarch and baking soda in a food processor and pulse until finely chopped and well combined. Transfer the mixture to a large bowl.
- Heat several inches of vegetable oil in a large, heavy pot or Dutch oven to 400 degrees F.
- Meanwhile, spread the sesame seeds on a rimmed baking sheet. Take about 1 tablespoon of the chickpea mixture, roll it into a ball and gently press into the sesame seeds, flattening slightly. Repeat with the remaining mixture.
- Fry the balls in batches until golden and crispy, 5 to 7 minutes. Use a slotted spoon to remove to a paper towel-lined plate and keep warm. Repeat with the remaining falafel balls. (Be sure to let the oil return to temperature between batches.)
- For the tahini sauce: Add the tahini, water, lemon juice, cumin and salt to a small food processor or blender. Blend the ingredients until smooth and adjust the seasoning as needed.
- Open the pita bread and spread with the tahini sauce. Add the falafel, crushing as you add it to the bread. Add the pickles, tomato slices and arugula.
