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Recipe from: justataste Image Credit: Kelly Senyei |
Homemade
Falafel with Tahini Sauce
“Discovering
the recipe among the mountains of note cards and textbooks was the only sign I
needed to finally get serious about my falafel fix. I was soon pulsing together
cups of chickpeas and fresh herbs, and after a quick sauté, my hand was home to
a warmed pita stuffed with four bright green patties dripping with cool and
creamy tahini sauce.” Kelly
Senyei
Ingredients:
For
the falafel:
2 cups
roughly chopped white onion
6 garlic
cloves
2 cups cooked
chickpeas, drained
1 cup lightly
packed parsley leaves
1 cup lightly
packed cilantro leaves
1 teaspoon
salt
¼ teaspoon
chili powder
2 teaspoons
cumin
2 teaspoons
baking powder
½ cup
all-purpose flour
Canola oil,
for sautéing
Pita bread,
for serving
For
the tahini sauce:
1¼ cups plain
yogurt (full fat or non-fat)
¼ cup tahini
(sesame paste)
2 Tablespoons
fresh lemon juice
Directions:
Add the onion
and garlic cloves to the bowl of a food processor and pulse just until they are
finely minced.
Remove the
mixture and set it aside.
Add the
chickpeas, parsley, cilantro, salt, chili powder, and cumin to the bowl of the
food
processor and pulse until they are roughly blended but not pureed.
Return the
onion mixture to the food processor, along with the baking powder and just
enough
flour so that when you pulse the processor, the mixture begins to form a
small ball and is not
sticky. (Note: Start by adding ¼ cup of flour, and then
the remaining ¼ cup. You can add more if
the mixture is still too wet.)
Transfer the
falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1
hour.
While the falafel mixture is...
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more and enjoy this amazing recipe and many more when visiting justataste
Recipe
inspired by a lesson in Module 2 of the Culinary Arts Program at The Institute of
Yield: 6-8
servings
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