Falafel with Tahini Sauce
Prep time
Cook time
Total time
Recipe type: Appetizer,Entree
Serves: 20
Ingredients
- 1 can chickpeas, drained
- 1 medium onion, roughly chopped
- 3 cloves garlic, minced
- ¼ cup minced fresh parsley
- ¼ cup minced fresh cilantro
- ¼ teaspoon ground red pepper
- 1 teaspoon cumin
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon baking powder
- ½ cup flour, or more if needed
- canola oil, for frying
- 3 tablespoons tahini (sesame paste)
- 3 tablespoons hot water
- 1 lemon, juiced
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 1 clove garlic, finely minced
Instructions
- Place chickpeas, onion, garlic, parsley, cilantro, red pepper, cumin, salt and pepper in the bowl of a food processor and pulse until well mixed but not completely pureed. Add baking powder and flour, pulsing to incorporate. Try making a ball with the dough - if it's still very sticky, add more flour, about a tablespoon at a time, until the dough holds into a ball. Refrigerate dough for 2 or more hours. Add 3 inches of oil to a high sided saute pan and heat to 375 degrees. Use a small ice cream or cookie scoop to form balls and cook about 6 at a time, turning regularly until they are well browned overall and cooked through, about 5 minutes total. Remove with a slotted spoon to a plate lined with a paper towel and repeat with remaining dough.
- Combine all remaining ingredients in a blender and process until smooth. Serve as dipping sauce for falafel.