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Kitchen Notebook

December 11, 2017

Falafel with Lemon Tahini Sauce

35 Mins

 

Serves 2 

 

  • 1/4 cup lemon juice
  • 1 cup dried Chickpeas
  • 2 Tbsp finely chopped Parsley
  • 1/3 cup tahini
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 4 whole Garlic cloves
  • 1/4 tsp cayenne
  • 1/2 Onion, roughly chopped (about 1 cup)
  • ½ tsp hot Pepper Flakes
  • 1 ½  teaspoon cumin
  • 1 tsp baking powder
  • 4-6 Tbsp Flour
  • Oil for frying



Add chickpeas to a large bowl and cover with at least 2 inches of water. Let soak overnight, then drain.


Add the tahini, water, lemon juice, minced garlic, ½ tsp cumin, cayenne, and ¼ tsp salt to a blender. Blend until smooth, then refrigerate until ready to serve.


Combine chickpeas, whole garlic, parsley, 1 tsp cumin, onion, hot pepper flakes and 1 tsp salt in a food processor. Pulse until blended but still a bit chunky.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse until combined. Transfer to a bowl, cover and refrigerate for at least 2 hours.

Form mixture into 1 inch balls.

Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart add a little flour. Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet. Serve falafels hot with side salad and drizzle with lemon tahini sauce.


35 Mins Veg

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35 Mins Veg


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