Falafel With Tahini Sauce

READY IN: 45mins
YIELD: 16 pieces




  • 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.