Recipe courtesy of May Yacoubi
Falafel
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 323
- Total Fat
- 24
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 446
- Total: 20 min
- Active: 10 min
Ingredients
Falafel:
Three 15-ounce cans chickpeas, drained
1 bunch fresh cilantro, torn in half
1 bunch fresh parsley, torn in half
1 bunch scallions or 1 small white onion, trimmed and cut into large pieces
3 cloves garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons sea salt
2 tablespoons cornstarch
1 tablespoon baking soda
1/4 cup white sesame seeds
Vegetable oil, for frying
Tahini Sauce:
1/2 cup tahini paste
2 tablespoons water
2 tablespoons lemon juice
Flaky sea salt
1/4 teaspoon ground cumin
Serving suggestion
Sliced pita bread, pickled turnips, sliced tomato, baby arugula
Directions
- 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.