Falafel with Tahini Sauce: Index Card

Falafel with Tahini Sauce

24 patties · about 1 kg · 4 × 6 in

Falafel

≈ 400 g dried chickpeas (not canned or cooked)

≈ 2.5 g baking soda

≈ 60 g fresh parsley leaves, stems removed

≈ 12 g fresh cilantro leaves, stems removed

≈ 4.5 g fresh dill, stems removed

≈ 70 g small onion, quartered

≈ 21 to 24 g garlic, peeled

salt, to taste

≈ 7 g ground black pepper

≈ 6.5 g ground cumin

≈ 5.5 g ground coriander

≈ 2 g cayenne pepper

≈ 4.5 g baking powder

≈ 18 g toasted sesame seeds

≈ 1840 g neutral oil, for frying (enough for 7.5 cm depth)

Tahini Sauce

≈ 3 to 6 g garlic, peeled

≈ 3 g salt

≈ 180 g tahini paste

≈ 120 g fresh lemon or lime juice

≈ 59 g cold water, about; add to taste

≈ 60 g fresh 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

forklet.co/r/8OPw3b09?units=grams · v1

Falafel A day ahead, put 400 g dried chickpeas (not canned or cooked) and 2.5 g 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 60 g fresh parsley leaves, stems removed, 12 g fresh cilantro leaves, stems removed, 4.5 g fresh dill, stems removed, 70 g small onion, 21 to 24 g garlic, peeled, salt, 7 g ground black pepper, 6.5 g ground cumin, 5.5 g ground coriander and 2 g 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 4.5 g baking powder and 18 g 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 1840 g 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 3 to 6 g garlic, peeled with 3 g salt in a mortar into a paste, or grate the garlic finely and mix it with the salt.
Blend the garlic paste, 180 g tahini paste and 120 g fresh lemon or lime juice in the food processor; it will seize and thicken as it emulsifies. Add 59 g 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 60 g 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)

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Falafel with Tahini Sauce