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Falafel With Tahini Sauce

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Ingredients

Adjust Servings:
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

Nutritional information

2246.8
Calories
2074 g
Calories From Fat
230.5 g
Total Fat
30.1 g
Saturated Fat
46.5 mg
Cholesterol
1944.3 mg
Sodium
42.2 g
Carbs
8.3 g
Dietary Fiber
1 g
Sugars
12.5 g
Protein
278g
Serving Size

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Falafel With Tahini Sauce

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Falafel With Tahini Sauce, 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 , 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


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    Steps

    1
    Done

    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.

    2
    Done

    Add the Sesame Seeds, Matzo Meal, Parsley, and Baking Powder and Pulse Until Evenly Mixed, Being Careful not to Puree the Mixture.

    3
    Done

    Beat the Egg in a Large Bowl, Add the Chickpea Mixture, Salt, and Pepper and Mix Well. Chill at Least 15 Minutes.

    4
    Done

    Form 16 Balls of the Chilled Chickpea Mixture and Place on a Parchment-Lined Baking Sheet, Flattening Each Ball Slightly.

    5
    Done

    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.

    6
    Done

    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.

    Avatar Of Alexander Stewart

    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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