Recipe courtesy of Madelain Farah
Falafel: Chickpea Patties
- Level: Easy
- Yield: 6 to 8 servings
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Falafel:
1 pound dried chickpeas
1 small onion, coarsely chopped
2 cloves garlic, crushed
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1 teaspoon baking soda
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes, optional
Salt and pepper, as needed
1/2 cup vegetable oil
Sandwiches:
6 to 8 pitas, tops sliced open and lightly toasted
Shredded lettuce, as needed
Tomato wedges, as needed
Sliced red onion, as needed
Sliced cucumbers, as needed
Tahini Sauce, recipe follows
Tahini Sauce:
1 clove garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup water
1/2 cup lemon juice
Directions
- Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
- Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
- Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
Tahini Sauce:
- Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
- Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.