Falafel Recipe
Falafel is a reviving combination of chickpeas, tahini and lemon sauce. My husband fell so much in love with this Falafel that he ate it at a single go. Your husband will pretty much like it too!
Summary
MethodFry
Ingredients
4 cups (960 ml) cooked chick-peas
3 cloves garlic, minced
1/2 cup (120 ml) scallions, minced
3 tbs (45 ml) Tahini
2 eggs, beaten or 3/4 cup (180 ml) soy milk
3 tbs (45 ml) flour
1/2 tsp (3 ml) cumin
1/2 tsp (3 ml) turmeric
1/4 tsp (1 ml) cayenne
1 1/2 tsp (8 ml) salt dash black pepper oil for frying
TAHINI LEMON SAUCE:
1 cup (240 ml) Tahini
2 tbs (30 ml) lemon juice
2 tsp (10 ml) honey
1 1/2 cups (355 ml) warm water
2 tbs (30 ml) parsley
2 cloves garlic, mincedor
1 tsp (5 ml) powdered garlic
2 tsp (10 ml) cumin
1 tsp (5 ml) black pepper
1 tsp (5 ml) paprika
1 tsp (5 ml) coriander
1/2 tsp (3 ml) salt
1 tbs (15 ml) olive oil
1 1/2 cups (355 ml) yogurt, optional, for creamier sauce
Directions
Mash chick-peas in a food processor or heavy-duty blender.
Stir in the remaining ingredients except oil and chill.
When batter is cold, with well-floured hands, roll mixture into 1-inch balls.
Lightly flour and flatten into patties for frying.
In a heavy skillet, heat about 1 inch of oil.
When hot, deep-fry falafel until light brown, turning once.
Drain on a paper bag.
Stir in the remaining ingredients except oil and chill.
When batter is cold, with well-floured hands, roll mixture into 1-inch balls.
Lightly flour and flatten into patties for frying.
In a heavy skillet, heat about 1 inch of oil.
When hot, deep-fry falafel until light brown, turning once.
Drain on a paper bag.
