How to Make Falafel at Home - With Zesty Tahini Sauce
A Middle Eastern plant-based healthful fritter does not need to be deep fried. See my method for pan-frying and then finishing in the oven for the tastiest falafel. I'm using part spinach... something different! Recipe makes 38 falafel - about 5 falafels per serving. Crispy & Crunchy with tender insides and bold flavors - enjoy making them at home!
Servings: 8
Ingredients
- 2 cups dried garbanzo beans to soak; I use organic
- 1/2 teaspoon baking soda
- 1 cup parsley leaves cleaned and dried; packed
- 1 cup fresh spinach leaves cleaned and dried (can use parsley too)
- 1 medium onion peeled coarsely chopped; just over 1 cup
- 5 cloves fresh garlic peeled
- 1 tablespoon ground cumin preferably freshly ground
- 1 teaspoon coriander
- 1/2 teaspoon cayenne add 1/4 t. if you do not like kinda spicy
- 3/4 teaspoons sea salt
- 2 tablespoons garbanzo bean flour can use regular flour if not gluten free
- 1 teaspoon baking powder (added just before frying)
- 4 tablespoons sesame seeds not toasted
- 1/2 cup neutral oil such as expeller pressed safflower oil
Instructions
- Think ahead - soak dried chickpeas in filtered water to cover by an inch, add baking soda, swirl in. Let stand 24 hours to soften and facilitate digestion.
- Drain chickpeas, shake out excess water.Add chickpeas to the bowl of a food processor with remaining ingredients, excluding the baking powder.
- Pulse a few times to begin the chopping. Pulse until coarsely chopped, scrape edges of the bowl with a rubber spatula. Continue until a nice texture - not too fine with a little texture, about 45 seconds total time.Scrape mixture unto a bowl, cover and refrigerate at least one hour before using.
Form the Falafel:
- Add baking powder to the mixture, mix in well. Place sesame seeds on a small plate.Scoop walnut size mounds of the mixture (I use a 1 1 /2 inch cookie scoop.) Roll with your hands into a ball, then slightly flatten. Dip both sides into sesame seeds, then add to a plate to hold.Repeat until all the falafel are ready.
Pan-fry the Falafel:
- Preheat oven to 350 degrees. Add 1/2 cup of neutral oil to a 9" frying pan. Set heat to medium- low. When hot add the falafel, 8 -10 at at time. Let them get dark golden brown and turn over. Continue cooking on the second side, about 4 minutes per side. Add a few more tablespoons oil if necessary. Add falafel as they are cooked to a rimmed baking sheet. Bake for 5 minutes until crispy and cooked through.Serve immediately. (Athough they reheat well in a 350 degree oven.)See recipe: Zesty Tahini Sauce
Notes
Zesty Tahini Sauce RECIPE:
Whisk together well: 1/2 cup tahini, 2 teaspoons finely grated garlic, 3 tablespoons lemon juice, 1/8 teaspoon salt, 1/8 teaspoon cumin and 6 tablespoons water. Taste and adjust seasonings. (Tahinis have different thicknesses...add more water if necessary.) Extra Falafel mixture can be frozen in a sealed container. Defrost in the refrigerator. This recipe may not be reproduced without the consent of its author, Karen Sheer
Whisk together well: 1/2 cup tahini, 2 teaspoons finely grated garlic, 3 tablespoons lemon juice, 1/8 teaspoon salt, 1/8 teaspoon cumin and 6 tablespoons water. Taste and adjust seasonings. (Tahinis have different thicknesses...add more water if necessary.) Extra Falafel mixture can be frozen in a sealed container. Defrost in the refrigerator. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Serving: 8g | Calories: 232kcal | Carbohydrates: 36g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 598mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1095IU | Vitamin C: 15mg | Calcium: 160mg | Iron: 6mg