EASY VEGAN FALAFEL & TAHINA SAUCE
- 15 oz Chickpeas (canned)
- Half Onion 3 Cloves Garlic (crushed)
- 1/3 C Cilantro (finely chopped)
- 2 T Sesame Seeds
- 1/2 t Salt
- 1/2 t Black Pepper
- 1/4 t Dried Chili Flakes
- 1/4 t Coriander Powder
- 1 t Cumin 6 - 8 T Flour
- 4 T Olive Oil (for frying)
DIRECTIONS
- Drain the chickpeas, peel & chop the onion & crush the garlic & add to processor.
- Finely chop the cilantro & add to the food processor with the sesame seeds, salt, pepper,
dried chili flakes, coriander powder & cumin. - Add in 6 T Flour & process but if the mix still very wet, add 2 T more of flour.
- Generously sprinkle flour onto a baking sheet & scoop out a generous spoonful of falafel
mix onto the floured baking sheet. - Roll the ball in the flour, adding more as necessary to stop it sticking so that you can roll it in your hands.
- The mix will still be quite wet & the balls won't be very firm but don't worry they will firm up in
the freezer. - Roll all the mix into balls adding flour to the baking sheet generously as needed.
- Place the baking sheet into the freezer for 20 minutes so that the balls can firm up.
- After 20 minutes, either dip the bottom of a glass in some flour & press down on the balls to flatten or flatten them with a spatula once frying.
- Add 2 T Olive Oil to a frying pan & once sizzling add in half the falafels, provided they will
easily fit in your pan. - Fry the falafels turning regularly until crispy & nicely browned on each side.
- Turn out onto a plate covered with a paper towel to absorb any excess oil & then repeat
for the second batch.
- When your falafels are cooked, throw your sauce ingredients into a bowl & whisk with a
hand whisk until smooth. - Serve with pita breads, salad, pickles & chopped cilantro.
NOTES
The information for the Garlic Tahini Sauce is below
♦♦♦♦♦
GARLIC TAHINI SAUCE
INGREDIENTS
- 1 head Garlic(broken into individual unpeeled cloves) (about 20 cloves)
- 2/3 C Lemon juice (fresh) (from 3 to 4 lemons)
- 1/2 t Cumin (ground)
- 1 C Tahini paste (about 10 oz)
- Cold water
- Kosher salt
DIRECTIONS
- Combine garlic & lemon juice in a blender.
- Pulse until a pulpy puree is formed, about 15 short pulses.
- Transfer to a fine mesh strainer set over a large bowl.
- Press out as much liquid as you can with the back of a spoon or a rubber spatula,
then discard solid - Add cumin & tahini paste to lemon/garlic juice & whisk to combine.
- The mixture will seize up and turn pasty.
- Add water a few tablespoons at a time, whisking in between each addition, until a smooth,
light sauce is formed. - The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the
whisk into the bowl. - Season to taste with salt.
- Refrigerate for up to 1 1/2 weeks.
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