Falafel With Tahini and Cilantro Sauces

Submitted by Diana Adcock

"This is a great vegetarian dish for lunch or dinner!! Crisp on the outside, tender in the middle. Add more pepper flakes to the cilantro sauce is you like more bite."

 

• Ready In: 41mins
• Ingredients: 32
• 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

1. In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
2. Stir in the baking powder and flour mixing well.
3. Cover and place in the fridge for 30 minutes.
4. (this is included in prep time).
5. 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.
6. Set aside.
7. In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
8. Puree to smooth and pour into a squirt bottle if you have another one.
9. Set aside.
10. Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
11. 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.
12. Take about 2 T chickpea mixture and form into a ball, then press to form a small patty.
13. Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
14. Fry 2 minutes, flip and fry for 2 minutes more.
15. You want the falafel nice and golden brown.
16. Repeat with remaining falafels.
17. Drain on a rack with paper towels or newspaper underneath.
18. Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels.
19. Squirt in some tahini sauce and cilantro sauce.
20. Serve.

Reviews

[PenguinSafari]

Crispy on the outside, and creamy on the inside, just as advertised! Fabulous falafel. I didn't make the tahini or cilantro sauce, just whipped up some tzasiki instead. I would reformat this so each recipe's ingredients are separately listed; it was a bit daunting. I did add at least double the amount of spices, but that is a personal preference. Didn't use turmeric either. Thanks!

 

[eatrealfood]

the falafel tasted very good, and even though i fried it with some trepidation (as i have watched patties turn to mush before my eyes), these did not fall apart. however, i used MUCH less than the quantity of oil specified - not only for health reasons, but i have also found that with too much of oil, they are inclined to crumble apart. also, my blender didn't quite puree the chickpea mix as well as i would have liked, but if that happens, you can still coarsely smash it around with the back of a spoon. i didn't make the sauces since i was in a hurry, and instructions for it were not very reader-friendly - it would be better if the ingredients were separated into the components to which they belong.