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Printed at the current scale: 24 patties · about 1 kg · Grams Only · A4 or Letter, one page where it fits

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Falafel with Tahini Sauce

24 patties · about 1 kg

Falafel

  • ≈ 400 gdried chickpeas (not canned or cooked)
  • ≈ 2.5 gbaking soda
  • ≈ 60 gfresh parsley leaves, stems removed
  • ≈ 12 gfresh cilantro leaves, stems removed
  • ≈ 4.5 gfresh dill, stems removed
  • ≈ 70 gsmall onion, quartered
  • ≈ 21 to 24 ggarlic, peeled
  • salt, to taste
  • ≈ 7 gground black pepper
  • ≈ 6.5 gground cumin
  • ≈ 5.5 gground coriander
  • ≈ 2 gcayenne pepper
  • ≈ 4.5 gbaking powder
  • ≈ 18 gtoasted sesame seeds
  • ≈ 1840 gneutral oil, for frying (enough for 7.5 cm depth)

Tahini Sauce

  • ≈ 3 to 6 ggarlic, peeled
  • ≈ 3 gsalt
  • ≈ 180 gtahini paste
  • ≈ 120 gfresh lemon or lime juice
  • ≈ 59 gcold water, about; add to taste
  • ≈ 60 gfresh 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
  1. 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
  2. Drain the chickpeas completely and pat them dry with a towel.
  3. 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.
  4. Transfer to a container, cover tightly and refrigerate. 1 h to 12 h
  5. Just before frying, stir 4.5 g baking powder and 18 g toasted sesame seeds into the mixture with a spoon.
  6. 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
  7. 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.
  8. Fry the patties in batches without crowding the pan until crisp and medium brown all over. 3 min to 5 min
  9. Lift them out into a colander or onto a paper towel lined plate to drain. Serve hot.
  10. 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.
  11. 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.
  12. Taste and adjust with more juice or salt, then stir in 60 g fresh parsley.
  13. 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)