Quick CardFalafel with Tahini Sauce
24 patties · about 1 kg
Falafel
- 475 mldried chickpeas (not canned or cooked)
- 2.5 mlbaking soda
- 235 mlfresh parsley leaves, stems removed
- 175 mlfresh cilantro leaves, stems removed
- 120 mlfresh dill, stems removed
- 1small onion, quartered
- 7 to 8 clovesgarlic, peeled
- salt, to taste
- 15 mlground black pepper
- 15 mlground cumin
- 15 mlground coriander
- 5 mlcayenne pepper
- 5 mlbaking powder
- 30 mltoasted sesame seeds
- 2 lneutral oil, for frying (enough for 7.5 cm depth)
Tahini Sauce
- 1 to 2 clovesgarlic, peeled
- 2.5 mlsalt
- 175 mltahini paste
- 120 mlfresh lemon or lime juice
- 59 mlcold water, about; add to taste
- 235 mlfresh parsley, chopped
To Serve
- pita pockets, warmed, to taste
- English cucumber, diced, to taste
- tomatoes, diced, to taste
- baby arugula, to taste
- pickles, to taste
- Falafel A day ahead, put 475 ml dried chickpeas (not canned or cooked) and 2.5 ml baking soda in a large bowl with water covering them by at least 5 cm (2 in). Soak until a chickpea is tender enough to bite through, adding more time if they are still hard. 18 h
- Drain the chickpeas completely and pat them dry with a towel.
- Put the chickpeas in the food processor with 235 ml fresh parsley leaves, stems removed, 175 ml fresh cilantro leaves, stems removed, 120 ml fresh dill, stems removed, 1 small onion, 7 to 8 cloves garlic, peeled, salt, 15 ml ground black pepper, 15 ml ground cumin, 15 ml ground coriander and 5 ml cayenne pepper. Run it in bursts of about 40 s, scraping down in between, until evenly ground.
- Transfer to a container, cover tightly and refrigerate. 1 h to 12 h
- Just before frying, stir 5 ml baking powder and 30 ml toasted sesame seeds into the mixture with a spoon.
- With wet hands, scoop tablespoons of the mix and shape them into patties about 1.2 cm (½ in) thick. Makes about 24 patties. 10 min
- Pour 2 l neutral oil, for frying (enough for 7.5 cm depth) into a medium heavy saucepan to a depth of 7.5 cm (3 in) and heat it over medium-high heat.
- Fry the patties in batches without crowding the pan until crisp and medium brown all over. 3 min to 5 min
- Lift them out into a colander or onto a paper towel lined plate to drain. Serve hot.
- Tahini Sauce Crush 1 to 2 cloves garlic, peeled with 2.5 ml salt in a mortar into a paste, or grate the garlic finely and mix it with the salt.
- Blend the garlic paste, 175 ml tahini paste and 120 ml fresh lemon or lime juice in the food processor; it will seize and thicken as it emulsifies. Add 59 ml cold water a little at a time, blending, until it is as thick or thin as you like.
- Taste and adjust with more juice or salt, then stir in 235 ml fresh parsley.
- To Serve Serve the falafel hot with the tahini sauce, either on a platter with small plates of English cucumber, diced, tomatoes, diced and pickles, or stuffed into pita pockets, warmed with baby arugula and a generous drizzle of sauce.
- Safety: Lower the patties into the hot oil gently and away from you, and never fill the pan more than half full of oil. (The author)
