Ingredients
-
500
-
1
-
2 - 3
-
2 - 3
-
50
-
1/3
-
10
-
3
-
10
-
10
-
10
-
5
-
20
-
10
-
50
Directions
Falafel With Taratoor Sauce, Falafel have got to be the tastiest little fritters ever devised by a cook – and they’re good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don’t just make it for falafel The chickpeas do need to soak for at least 12 hours, so take that into consideration Otherwise, very easy , For gluten-free falafels, use corn/masa flour instead of wheat flour and omit the stale bread If the falafels do not stay together when deep frying, add more flour I find I need at least double the amount in this recipe , Seriously amazing recipe! Made as written, except for using dried parsley rather than fresh, and using chickpea flour instead of wheat I had a bit of trouble keeping them together, but that was user error, not the recipe My food processor went to that great kitchen in the sky, and I had to use my vita mix to mix the chickpeas It doesn’t do as fine of a job, so there are some bigger chunks My picky 4 year old LOVED the ‘bits’ that fell off ( I would strain them out onto a paper towel), Still ended up with plenty of falafel, I don’t think I will ever try another recipe this one is it! Thank you so much for sharing this recipe!
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Steps
|
1
Done
|
Place Chickpeas in a Large Bowl, Cover Generously With Water and Soak Overnight (at Least 12 Hours and Up to 24). |
|
2
Done
|
Drain Chickpeas. Add Onion, Garlic, Bread, Parsley, and Red Sweet Pepper. Run Through the Fine Blade of a Meat Grinder. (you May Process in Food Processor Until Mealy.) Add Spices, Flour, 10 M L (2 Tsp) Baking Powder and Water. Mix Well. |
|
3
Done
|
in a Small Dish Mix the Remaining Baking Powder and Water. Use It to Moisten the Palm of Your Hands and Form Balls of the Chickpea Mixture the Size of Walnuts, Then Flatten a Bit (basically a Slightly Flattened Meatball Shape). |
|
4
Done
|
Deep Fry in Oil at Medium High Heat Until Golden Brown. |
|
5
Done
|
Serve Piping Hot (these Can Be Made Ahead and Frozen- Rewarm in the Oven). |
|
6
Done
|
Serving Suggestion: Using a 6-Inch Arabic Pita Bread, Lay 4-5 Falafel (this Depends on How Big You've Made Them) Down the Length of the Pita. Turn the Pita Over the Falafel and Using the Heels of Your Hands, Smoosh Down on the Falafels (not So Hard That You Totally Melt Them, but Hard Enough to Flatten Them Somewhat). Open the Pita Again and Add Fixings of Your Choice. We Like Slices of Tomato, Dill Pickle and a Hearty Sprinkle of Parsley and Lots and Lots of Fresh Spearmint. Dress With Sauce. Roll Up as in a Sandwich Wrap and Enjoy an Extremely Flavourful Sandwich! |
|
7
Done
|
For Taratoor Sauce: in a Deep Bowl Beat the Tahini With the Crushed Garlic and Lemon Juice Until Creamy. Add Water Bit by Bit, Beating Well After Each Addition If Using Blender Put All the Ingredients in and Blend. Add Salt and Parsley and Stir. Taste and Add More Lemon Juice If Needed - the Sauce Should Be Tangy. |
|
8
Done
|
Refrigerate Until Ready to Use. This Is Also a Great Dip For Crudites. |
