Falafel With Tahini Sauce Recipe
Falafel, also known as Lebanese meatballs, gets its taste from chickpeas, fresh greens and dried spices with its unique tahini sauce. One of the most popular flavors of vegetarian cuisine. The secret of this flavor lies in soaking the chickpeas in water the night before boiling them. Chickpea meatballs are deep-fried to have a crispy coating, and you can also bake them in the oven if you prefer. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 15 Min
| Ingredients for Falafel: | |||
| Chickpeas (Soaked) | 2 Cup | ||
| Dry Onion (Medium size) | 1 Qty | ||
| Garlic (crushed) | 4 Clove | ||
| Flour | 8 Tbsp | ||
| Parsley | 1/2 Bunch | ||
| Fresh Coriander | 1/2 Bunch | ||
| Cumin | 1 Tsp | ||
| Salt | 1 Tsp | ||
| Black Pepper | 1 Tsp | ||
| Chili Pepper | 1 Tsp | ||
| Baking Powder | 1 Package | ||
| Crumbs Bread | 1 Half Cup | ||
| Liquid Oil | 2 Cup | ||
| Ingredients for Sauce: | |||
| Garlic Yogurt Sauce (Filtration) | 1 Bowl | ||
| Tahini | 2 Tbsp | ||
| Lemon Juice (Fresh-squeezed) | 1 Tsp (large) | ||
Steps:
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Contrary to popular belief, falafel is not made with boiled chickpeas. So soak the chickpeas the night before.
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The next day, rinse the chickpeas and drain them. Add chopped onion, garlic, parsley and coriander leaves and seasonings to the roaster and grind them to remain a little lumpy.
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Add flour with baking powder added to the mixture you have taken in a deep kneading bowl, turn it upside down and feed it.
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Take walnut-sized pieces from the dough you prepared. Give it a flat and round shape. (the strainer part of the expresso machine can work like the original falafel mold)
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Heat 1.5 cups of vegetable oil in a deep pan and fry the meatballs until golden brown. Remove them on a paper towel.
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Decorate the meatballs you bought on the serving plate with chopped parsley. Serve the falafels plain or with tahini falafel sauce.
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Note: If you want a crispier falafel, you can dip the patties in panko instead of breadcrumbs. You can also serve it as a wrap between lavash (originally pita).
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For the tahini sauce, add tahini, lemon juice and chopped parsley to a bowl of garlic yogurt and whisk. Pour the sauce over the meatballs or serve as a dip in a small bowl. Bon Appetit!
75 Min
