Recipe by zeldaz51
Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Bulgur Wheat Salad - Turkish Style.
- 1 teaspoon cumin seed
- 1⁄2 teaspoon coriander seed
- 1⁄4 teaspoon fenugreek seeds (optional, but better with it)
- 1⁄4 teaspoon red chili pepper flakes
- 2 cups cooked chickpeas (I cook mine in the pressure cooker, but canned would be fine)
- 1⁄2 cup chopped white onion
- 3 medium garlic cloves
- 2 tablespoons white sesame seeds
- 1⁄4 cup matzo meal
- 1⁄4 cup chopped flat leaf parsley
- 1 teaspoon baking powder
- 1 egg
- 2 teaspoons salt (use less if the chickpeas are salted)
- fresh ground black pepper
- 1 quart oil (for frying, we use a mix of canola and peanut oils)
- 1⁄4 cup tahini (sesame seed paste)
- 1 garlic clove
- 1⁄2 teaspoon cumin seed, toasted and ground
- 1⁄4 teaspoon fennel seed, toasted and ground
- 1⁄2 teaspoon salt
- juice of half a small lemon (prefrably Meyer)
- 1⁄4 teaspoon red chili powder (we prefer ancho) or 1⁄4 teaspoon cayenne (we prefer ancho)
- 2 -4 tablespoons water
Directions See How It's Made
- Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
- Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
- Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
- Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
- Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
- Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.