|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
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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Yield: 6-8 servings