Sunday, December 30, 2012

Falafel

Don't ask me why, but I have never made falafel from scratch before.  Considering that this was something we ate often at home; a "staple", you would think it would not take me 47 years to finally try to make this on my own.



They were really good, far better (and really just as easy) as anything that comes out of a box. I used canned chickpeas for convenience as the family is traveling on vacation week but when I do this again (and  will)  I will cook the chickpeas myself (and probably incorporate fava beans as well).  If you have not made falafel from scratch before what are you waiting for?

I served them in multi grain pita bread with chopped onion, tomato and cucumber, shredded lettuce and tahini sauce with a side of tabbouleh salad.

Falafel

3 15 oz cans chickpeas rinsed and drained
1 large onion, chopped
4 cloves garlic, rough chopped
3/4 cup fresh parsley, rough chopped
3 tsp ground coriander
3 tsp cumin
4 tbsp flour
Salt and pepper to taste
Oil for frying (I used grape seed)

Tahini Sauce

1/2 cup tahini (sesame seed paste)
1/4 cup lemon juice (or more)
4 tbsp olive oil
3 cloves garlic
Salt to taste

Place all ingredients in a food processor.  Pulse until the mixture turns into a thick paste. 

Place about 2" of oil in a sauce pan and heat to 350 degrees.  Form the chickpea paste into balls and deep fry for about 5-7 minutes until golden brown on all sides.  Remove from oil with a spider or slotted spoon and place on paper towels to drain.

To make the tahini sauce mix all ingredients in a food processor.  The quantities above are approximate, add lemon juice to the desired taste and consistency for the sauce.

Serve in pita bread with your choice of topping and tahini sauce if desired.

Makes about 12-18 falafel depending on how large or small you make them.

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