Falafel with Tahini Sauce, 24 patties
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Falafel · Step 1 of 9
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.
about doubled in size
you can bite through one easily, though it is still raw
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Falafel · Step 2 of 9
Drain the chickpeas completely and pat them dry with a towel.
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Falafel · Step 3 of 9
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.
like coarse, damp sand flecked with green
it holds together when squeezed
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Falafel · Step 4 of 9
Transfer to a container, cover tightly and refrigerate.
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Falafel · Step 5 of 9
Just before frying, stir ≈ 4.5 g baking powder and ≈ 18 g toasted sesame seeds into the mixture with a spoon.
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Falafel · Step 6 of 9
With wet hands, scoop tablespoons of the mix and shape them into patties about 1.2 cm (½ in) thick. Makes about 24 patties.
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Falafel · Step 7 of 9
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.
a scrap of the mix dropped in bubbles steadily and rises to the top
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Falafel · Step 8 of 9
Fry the patties in batches without crowding the pan until crisp and medium brown all over.
crisp, medium brown crust
they float and the bubbling slows
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Falafel · Step 9 of 9
Lift them out into a colander or onto a paper towel lined plate to drain. Serve hot.
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Tahini Sauce · Step 1 of 3
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.
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Tahini Sauce · Step 2 of 3
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.
smooth and pale, the consistency of a pourable dressing for drizzling
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Tahini Sauce · Step 3 of 3
Taste and adjust with more juice or salt, then stir in ≈ 60 g fresh parsley.
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To Serve · Step 1 of 1
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.