Falafel with Tahini Sauce: Index Card

Falafel with Tahini Sauce

24 patties · about 1 kg · 4 × 6 in

Falafel

2 cups dried chickpeas (not canned or cooked)

½ tsp baking soda

1 cup fresh parsley leaves, stems removed

¾ cup fresh cilantro leaves, stems removed

½ cup fresh dill, stems removed

1 small onion, quartered

7 to 8 cloves garlic, peeled

salt, to taste

1 tbsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne pepper

1 tsp baking powder

2 tbsp toasted sesame seeds

8 ½ cups neutral oil, for frying (enough for 7.5 cm depth)

Tahini Sauce

1 to 2 cloves garlic, peeled

½ tsp salt

¾ cup tahini paste

½ cup fresh lemon or lime juice

¼ cup cold water, about; add to taste

1 cup 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=us · v1

Falafel A day ahead, put 2 cups dried chickpeas (not canned or cooked) and ½ tsp 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 1 cup fresh parsley leaves, stems removed, ¾ cup fresh cilantro leaves, stems removed, ½ cup fresh dill, stems removed, 1 small onion, 7 to 8 cloves garlic, peeled, salt, 1 tbsp ground black pepper, 1 tbsp ground cumin, 1 tbsp ground coriander and 1 tsp 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 1 tsp baking powder and 2 tbsp 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 8 ½ cups 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 ½ tsp salt in a mortar into a paste, or grate the garlic finely and mix it with the salt.
Blend the garlic paste, ¾ cup tahini paste and ½ cup fresh lemon or lime juice in the food processor; it will seize and thicken as it emulsifies. Add ¼ cup 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 1 cup 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