FALAFEL WITH TAHINI SAUCE

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Falafel With Tahini Sauce image

Adapted from The Splendid Table's online newsletter. Light and fluffy, my husband said if he could eat this at every meal he'd be happy as a vegetarian. I make the sauce first, then the falafel. Serve on a plate with the sauce as part of a Middle Eastern meal, or stuff into a pita with vegetables and dress with sauce. We like this with Recipe#12165.

Provided by zeldaz51

Categories     Beans

Time 45m

Yield 16 pieces, 4-6 serving(s)

Number Of Ingredients 23

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)
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

Steps:

  • 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.
  • Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
  • Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
  • Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
  • 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.
  • 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.

Nutrition Facts : Calories 2246.8, Fat 230.5, SaturatedFat 30.1, Cholesterol 46.5, Sodium 1944.3, Carbohydrate 42.2, Fiber 8.3, Sugar 1, Protein 12.5

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