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Delicately
seasoned falafel (Middle Eastern chickpea fritters) served
with creamy tahini sauce. Enjoy in pita bread with crisp salad
vegetables, or simply by themselves as a delightful appetizer.
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Falafel |
| 8
oz (250g) dried chickpeas (garbanzo beans) |
| 1
onion—diced |
| 1
clove garlic—minced |
| 1
tablespoon finely chopped fresh flat leaf parsley |
| 2
teaspoons ground cumin |
| 1
teaspoon ground coriander |
| 1
teaspoon salt |
| 6
tablespoons olive oil, for frying |
Tahini
sauce |
| 2
cloves garlic—roughly chopped |
| ½
cup tahini (sesame seed
paste) |
| ½
teaspoon salt |
| ¼
cup lemon juice |
| ¼
cup water |
Falafel
SOAK
the chickpeas overnight in plenty of cold water, covered,
on the kitchen bench (the dried chickpeas will swell to around
3 cups worth of soaked chickpeas). DRAIN the chickpeas well
and place in a food processor or blender. PULSE until they
form a roughly chopped mixture, then add the remaining ingredients
and pulse more, scraping the sides occasionally, until the
ingredients are well combined and the mixture holds together
(don't over process - you still want a bit of texture). LET
the mixture rest for around 30 minutes. HEAT 3 tablespoons
of olive oil in a large frying pan over low heat. FORM golf
ball-size spoonfuls of the mixture (about 1 heaped tablespoon
each) and flatten slightly with the palm of your hand (dampen
your hands first to help prevent sticking). FRY half the patties
(about 9) for 5 minutes on each side until crisp and golden.
REPEAT the process with the remaining olive oil and falafel
mixture.
Tahini
Sauce
PLACE all the ingredients into a food processor or blender
and process to combine.
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