Falafel With Tahini Sauce Recipe

Ingredients:

For the 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

For the Sauce:
	Garlic Yogurt Sauce (Filtration)	1	Bowl
	Tahini	2	Tbsp
	Lemon Juice (Fresh-squeezed)	1	Tsp (large)

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Instructions:

1. Contrary to popular belief, falafel is not made with boiled chickpeas. So soak the chickpeas the night before.
   
2. 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.
3. Add flour with baking powder added to the mixture you have taken in a deep kneading bowl, turn it upside down and feed it.
   

   
4. 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)
   

   
5. Heat 1.5 cups of vegetable oil in a deep pan and fry the meatballs until golden brown. Remove them on a paper towel.
   

   
6. Decorate the meatballs you bought on the serving plate with chopped parsley. Serve the falafels plain or with tahini falafel sauce.
   

   
7. 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).
8. 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!
   

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Olive Oil Based Vegetarian