Falafel with tahini sauce
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
8 oz (230g) dried chickpeas
1 onion — diced
3 garlic cloves (1 clove roughly chopped, 2 cloves minced)
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
1 teaspoon ground coriander
1 ½ teaspoons salt
6 tablespoons extra virgin olive oil, for frying
½ cup tahini (sesame seed paste)
¼ cup lemon juice
¼ cup water
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 onion, 1 clove of
chopped garlic, parsley, cumin, coriander, 1 teaspoon of salt and
olive oil and pulse more, scraping the sides occasionally, until the
ingredients are well combined and the mixture holds together. HEAT 3
tablespoons of olive oil in a large frying pan over medium 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 4 minutes on each side until crisp and golden.
REPEAT the process with the remaining olive oil and falafel mixture.
TO make the tahini sauce, place the tahini, 2 minced garlic cloves,
½ teaspoon salt, lemon juice and water into a small bowl and mix
thoroughly to combine.