Falafel With Tahini Sauce Recipe

Name: Falafel With Tahini Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Falafel; 1 teaspoon cumin seed; 1/2 teaspoon coriander seed; 1/4 teaspoon fenugreek seeds (optional, but better with it); 1/4 teaspoon red chili pepper flakes; 2 cups cooked chickpeas (I cook mine in the pressure cooker, but canned would be fine); 1/2 cup chopped white onion; 3 medium garlic cloves; 2 tablespoons white sesame seeds; 1/4 cup matzo meal; 1/4 cup chopped flat leaf parsley; 1 teaspoon baking powder; 1 egg; 2 teaspoons salt (use less if the chickpeas are salted); fresh ground black pepper; 1 quart oil (for frying, we use a mix of canola and peanut oils); Tahini Sauce; 1/4 cup tahini (sesame seed paste); 1 garlic clove; 1/2 teaspoon cumin seed, toasted and ground; 1/4 teaspoon fennel seed, toasted and ground; 1/2 teaspoon salt; juice of half a small lemon (prefrably Meyer); 1/4 teaspoon red chili powder (we prefer ancho) or 1/4 teaspoon cayenne (we prefer ancho); 2 -4 tablespoons water

Servings: persons

Falafel
1 teaspoon cumin seed
1/2 teaspoon coriander seed
1/4 teaspoon fenugreek seeds (optional, but better with it)
1/4 teaspoon red chili pepper flakes
2 cups cooked chickpeas (I cook mine in the pressure cooker, but canned would be fine)
1/2 cup chopped white onion
3 medium garlic cloves
2 tablespoons white sesame seeds
1/4 cup matzo meal
1/4 cup chopped flat leaf parsley
1 teaspoon baking powder
1 egg
2 teaspoons salt (use less if the chickpeas are salted)
fresh ground black pepper
1 quart oil (for frying, we use a mix of canola and peanut oils)
Tahini Sauce
1/4 cup tahini (sesame seed paste)
1 garlic clove
1/2 teaspoon cumin seed, toasted and ground
1/4 teaspoon fennel seed, toasted and ground
1/2 teaspoon salt
juice of half a small lemon (prefrably Meyer)
1/4 teaspoon red chili powder (we prefer ancho) or 1/4 teaspoon cayenne (we prefer ancho)
2 -4 tablespoons water

1
Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
2
Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
3
Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
4
Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
5
Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
6
Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Falafel, 1 teaspoon cumin seed, 1/2 teaspoon coriander seed, 1/4 teaspoon fenugreek seeds (optional, but better with it), and more.

Yes, Falafel With Tahini Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel With Tahini Sauce

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