Falafel – A small batch

September 29, 2013 at 4:14 pm Leave a comment

falafel

1 cup dry chickpeas or garbanzo beans, soaked overnight *
1/2 an onion, chopped
1 clove garlic, chopped
1 tablespoon parsley, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon flour
1/2 teaspoon salt
1 tablespoon tahini
pepper
oil, for frying

Combine all ingredients listed, except the oil, in a food processor, until a paste is formed

Refrigerate for a minimum of 1 hour before forming patties
(These are traditionally formed into balls and deep fried. If you follow my blog, you know I don’t deep fry. So, form these into small patties and shallow fry until golden brown.)

Tahini Sauce
1/4 cup tahini
1 clove garlic, grated
1 tablespoon lemon juice
3 – 4 tablespoons water (add 1 at a time, you may not need it all to get the desired consistency)
salt

Combine, mix well, and set aside

Build your sandwich by adding 3 or 4 falafel patties, your favorite assortment of veggies, and the tahini sauce to a freshly baked pita.

*Note: I’ve used canned beans for years with this recipe. But recently, every time I attempted it, the falafel would virtually melt away while frying. After a bit of research, it seems reconstituted dried beans are the answer. I don’t know what’s changed, but there you go.

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Entry filed under: For One or Two, Main Course, Middle Eastern, Popular Ethnic Dishes, Vegetarian. Tags: .

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