EASY VEGAN FALAFEL & TAHINI SAUCE
INGREDIENTS
- 15 oz - Chickpeas (canned)
- Half - Onion
- 3 - Garlic (cloves) (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 (of your choice)
- 4 T - Olive Oil (for frying)
DIRECTIONS
1
Drain the chickpeas, peel & chop the onion & crush the garlic & add to processor.
2
Finely chop the cilantro & add to the food processor with the sesame seeds, salt,
pepper, dried chili flakes, coriander powder & cumin.
3
Add in 6 T Flour & process but if the mix still very wet, add 2 T more of flour.
4
Generously sprinkle flour onto a baking sheet & scoop out a generous spoonful of
falafel mix onto the floured baking sheet.
5
Roll the ball in the flour, adding more as necessary to stop it sticking so that
you can roll it in your hands.
6
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.
7
Roll all the mix into balls adding flour to the baking sheet generously as needed.
8
Place the baking sheet into the freezer for 20 minutes so that the balls can firm up.
9
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.
10
Add 2 T Olive Oil to a frying pan & once sizzling add in half the falafels, provided
they will easily fit in your pan.
11
Fry the falafels turning regularly until crispy & nicely browned on each side.
12
Turn out onto a plate covered with a paper towel to absorb any excess oil & then
repeat for the second batch.
13
When your falafels are cooked, throw your sauce ingredients into a bowl & whisk
with a hand whisk until smooth.
14
Serve with pita breads, salad, pickles and chopped cilantro.
NOTES
The information for the Garlic Tahini Sauce is below this page
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