Falafel With Tahini and Cilantro Sauces
Ready In: 41 mins
Serves: 8
Ingredients
- 2 cups cooked drained chickpeas
- 3⁄4 cup finely chopped onion
- 2 tablespoons parsley
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon baking powder
- 7 tablespoons flour
- 4 cups vegetable oil
- 1⁄3 cup tahini
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1 pinch cayenne
- 1⁄4 cup chopped cilantro
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 teaspoon red pepper flakes
- 1⁄2 cup peanut oil
- 1⁄4 cup vegetable oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch sugar
- warm pita bread
- shredded lettuce
- diced tomato
Directions
- In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
- Stir in the baking powder and flour mixing well.
- Cover and place in the fridge for 30 minutes.
- (this is included in prep time).
- In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
- Set aside.
- In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
- Puree to smooth and pour into a squirt bottle if you have another one.
- Set aside.
- Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
- Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
- Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
- Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
- Fry 2 minutes, flip and fry for 2 minutes more.
- You want the falafel nice and golden brown.
- Repeat with remaining falafels.
- Drain on a rack with paper towels or newspaper underneath.
- Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
- Squirt in some tahini sauce and cilantro sauce.
- Serve.
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