Falafels With Tahini Sauce
Falafels are one of my favorites, made from garbanzo beans, either the dried beans soaked and ground up in a food processor or from the can or there is a packaged type in the healthfood aisle of the grocery store. I have found that when making them from the dried soaked state they are crispier – as the canned beans are already cooked and tend to be somewhat mushy. This homemade recipe does take a little bit of time but it is well worth the effort. There is plenty of protein in falafels – 8 grams in a 1/4 cup serving (from the garbanzos). Shaped into patties or formed into balls, falafels can be served as an appetizer with dipping sauce, as a main meal or stuffed into pita pockets , loaded with veggies and drizzled with sesame tahini sauce for a healthy nutritious sandwich.
Total Steps
7
Ingredients
15
Tools Needed
5
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- 1 cup garbanzo beans
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon dried red pepper flakes
- 1 teaspoon baking powder
- 5 tablespoons flour
- 1/2 cup tahini paste
- 1/2 cup water
- 2 lemons lemons, juiced
- 3 cloves garlic
- 1/8 teaspoon sea salt
Instructions
Step 1
Soak the garbanzo beans overnight, then drain them.
Step 2
In a food processor, combine all ingredients for the falafels except the flour and process until the mixture is crumbly.
Step 3
Transfer the mixture to a large bowl. Add the flour one tablespoon at a time and mix well.
Step 4
Continue adding flour until the mixture can be easily formed into balls or patties without falling apart.
Step 5
Place the falafel mixture in the refrigerator and chill while preparing the Tahini Sauce.
Step 6
For the Tahini Sauce: Place all tahini sauce ingredients in the food processor and process until smooth. The sauce should be thin.
Step 7
If the sauce is too thick, add more water. If you prefer a stronger tang, add more lemon juice.