Ingredients
Falafel
Tahini Sauce
Steps
1
Place the dried chickpeas in a bowl and cover with enough water to fully submerge them; they should be 1-2" from the surface of the water
2
Soak overnight for 12 hours (they will expand in size)
3
Add the chickpeas, onion, garlic, parsley/cilantro, seasonings, lemon juice, baking powder, and baking soda into a food processor
4
Blend on low speed for 1 minute, and then scrape down the sides with a spatula
5
Blend on high for 1-2 minutes, scraping down the sides in between
6
The ideal texture is similar to a coarse sand with very fine bits of chickpea
7
Use your hands or an ice cream scoop to form 1" sized balls (size of a ping pong ball)
8
If baking, set oven to 375F and oil baking sheets; bake for 30 minutes until brown, flipping halfway (be sure to drizzle oil on the falafel before baking as well)
9
Flattening the falafel into discs makes them more crisp on the edges and easier to fit into pita, however keeping them in ball form leaves a softer and fluffier center
10
If shallow frying, set a deep pan on medium heat with 2" of neutral oil; fry for 3-4 minutes on each side until golden brown
11
The falafel is better if kept in ball form when frying, and you can always flatten them after cooking
12
To make the sauce, add the ingredients into a small bowl and mix together well with a spoon
13
Slowly add water in as you mix until you achieve the desired consistency
14
Eat the falafel with pita and fresh cucumber and tomato or in a salad
Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 366kcal 18%
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Fat 17g 26%
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Saturated Fat 2g 10%
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Carbohydrates 43g 14%
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Fiber 9g 36%
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Sugar 3g 6%
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Protein 13g 26%
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Cholesterol 0mg 0%
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Sodium 680mg 28%
Percent Daily Values are based on a 2,000 calorie diet.
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