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!
1cupfresh spinach leavescleaned and dried (can use parsley too)
1mediumonionpeeled coarsely chopped; just over 1 cup
5cloves fresh garlicpeeled
1tablespoonground cuminpreferably freshly ground
1teaspooncoriander
1/2teaspooncayenneadd 1/4 t. if you do not like kinda spicy
3/4teaspoonssea salt
2tablespoonsgarbanzo bean flourcan use regular flour if not gluten free
1teaspoonbaking powder(added just before frying)
4tablespoonssesame seedsnot toasted
1/2cupneutral oilsuch 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
COURSE: Appetizer, Main Course, Sandwich, Snack
CUISINE: Israeli, Middle eastern
KEYWORDS: falafel
Nutrition Facts
How to Make Falafel at Home - With Zesty Tahini Sauce
Serving Size
8 g
Amount per Serving
Calories
232
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Sodium
364
mg
16
%
Potassium
598
mg
17
%
Carbohydrates
36
g
12
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
1095
IU
22
%
Vitamin C
15
mg
18
%
Calcium
160
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.