I can’t say that I’ve ever had falafel at a restaurant, but after coming across a recipe from Just a Taste, I felt compelled to make them for myself. Falafel are little fried chickpea patties, and the ones I made were quite tasty!
Falafel with Tahini
2 cups chopped onion
6 cloves of garlic
2 cups of cooked chickpeas (a little more than a can unfortunately)
1 cup lightly packed parsley
1 cup lightly packed cilantro
1 tsp salt
1/4 tsp chili powder
2 tsp cumin
2 tsp baking powder
1/2 cup flour
Canola oil for sautéing
Tahini sauce ingredients:
1 1/4 cup plain Greek yogurt
1/4 cup tahini (I used this)
2 tbsp lemon juice
1. Pulse onion and garlic in food processor until finely minced. Remove mixture and set it aside.
2. Place chickpeas, parsley, cilantro, salt, chili powder, and cumin into the food processor bowl and pulse until roughly blended.
3. Return the onion mixture to the food processor with the chickpea mixture.
4. Add 1/4 flour and pulse until the mixture forms a ball. I ended up adding roughly 2/3 cups of flour in the end.
5. Refrigerate mixture in a covered bowl for at least an hour.
6. Cover the bottom of a frying pan with canola oil, and heat over medium heat.
7. Drop spoonfuls (roughly 3 tbsp each) into the hot oil and push the ball down into a patty.
8. Cook roughly 3 minutes on each side, until browned.
9. Transfer patties to a paper towel to drain excess oil.
Tahini sauce directions:
1. Whisk together the yogurt, tahini and lemon juice. Keep chilled.
Serve the falafel in a warm pita with lots of tahini sauce!