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Classic Falafel And Tahini Sauce

by Gwenaelle Le Cochennec • featured in Falafel 2 Ways : Classic And Baked

Ingredients

for 16 falafels

  • 2 ½ cups
    dried chickpea (500 g)
  • 8 cups
    water (2 L)
  • ½ bunch fresh parsley
  • ¼ bunch fresh cilantro
  • ¼ bunch fresh mint
  • 7 cloves garlic, halved, divided
  • 1 onion, roughly chopped
  • 1 teaspoon
    paprika
  • 2 ¼ teaspoons
    cumin, divided
  • 2 teaspoons
    ground coriander
  • 1 teaspoon
    baking soda
  • 1 tablespoon
    sesame seed, toasted
  • salt, to taste
  • pepper, to taste
  • oil, to fry
  • 5 tablespoons
    sesame seed
  • 1 teaspoon
    sesame oil
  • 1 ½ tablespoons
    olive oil
  • 1 teaspoon
    lemon juice

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Preparation

  1. Soak the chickpeas in the water for at least one night, ensuring that the chickpeas are fully submerged.
  2. Drain the chickpeas in a colander. Line a baking sheet with paper towels and add the chickpeas. Cover with more paper towels and let dry for at least 2 hours.
  3. Add the dried chickpeas, parsley, cilantro, coriander, mint, 5 cloves of garlic, onion, paprika, 2 teaspoons of cumin, ground coriander, baking soda, toasted sesame seeds, salt, and pepper, in a blender and blend until smooth.
  4. Use your hands to form falafel the size of a ping pong ball.
  5. Heat oil to 320°F (160°C) in a large pot.
  6. Add the falafel in batches, and fry until golden brown, about 2 minutes.
  7. To make tahini sauce, heat the sesame seeds in a frying pan over medium heat until the seeds brown slightly.
  8. Let cool for about 5 minutes and pour into a small blender or coffee grinder.
  9. Add the sesame oil and half of the olive oil and blend. Add the rest of the olive oil and blend again until you get a smooth mixture.
  10. Add ¼ teaspoon of cumin, 2 garlic cloves and lemon juice and blend.
  11. Serve the tahini sauce with falafel.
  12. Enjoy!
 

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