Tuesday, May 7, 2013

Homemade Falafel with Tahini Sauce

Homemade Falafel with Tahini Sauce
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


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


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...

Read 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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