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Falafel With Tahini Sauce

Courses: Main Course
Serves: 8 people

Recipe Ingredients

1 1/2 cups 355mlCooked and drained chickpeas
1/2 cup 31g / 1.1ozFinely-chopped yellow onions
2 tablespoons 30mlChopped fresh parsley
1 tablespoon 15mlLemon juice - or water
2 teaspoons 10mlChopped garlic
1 teaspoon 5mlGround coriander
1 teaspoon 5mlGround cumin
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlTurmeric
1/4 teaspoon 1.3mlCayenne
1/2 teaspoon 2.5mlBaking powder
6 tablespoons 90mlAll-purpose flour
4 cups 948mlVegetable oil - for frying
  Warm pita bread - split in half
  Tahini Sauce
1/3 cup 78mlTahini paste
  = (sesame seed paste)
1/2 cup 118mlWater - or more as needed
1 tablespoon 15mlFresh lemon juice - (to 2)
1 1/2 teaspoons 7.5mlMinced garlic
1/2 teaspoon 2.5mlSalt
1   Cayenne
  Sliced tomatoes - for serving
  Shredded lettuce - for serving

Recipe Instructions

Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes.

Heat the oil to 360 degrees in a deep pot over medium-high heat.

With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels.

Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.

For the Tahini Sauce: In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches. (Makes about 3/4 cup)

This recipe yields about 8 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1F04) - from the TV FOOD NETWORK


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