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Falafel {with Lemon Tahini Sauce}

Sue with The View from Great Island
These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East. They are packed with fresh herbs and their texture is superb.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Overnight Soak 8 hours
Course Entree or Appetizer
Cuisine Middle Eastern
Servings 6

Ingredients
  

For the Falafel

  • 3 cups soaked chickpeas not cooked
  • 1/2 medium red onion
  • 3 cloves garlic
  • 1 small jalapeno
  • 1 packed cup fresh parsley leaves stems discarded
  • 1 packed cup fresh cilantro leaves stems discarded
  • zest of 1 lemon
  • 2 Tablespoons lemon juice
  • 1 Tablespoon coriander
  • 1 Tablespoon cumin
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 3 Tablespoons chickpea flour (or all-purpose)

For the Lemon Tahini Sauce

  • 1/2 cup tahini (sesame seed paste)
  • 1 Tablespoon lemon juice
  • water to thin to desired consistency
  • salt to taste
  • ground cumin to taste

Instructions
 

For the Falafel

  • Soak the dried chickpeas overnight or for at least 8 hours. DO NOT COOK THEM.
  • Measure out 3 cups of soaked chickpeas and place in food processor with remaining Falafel ingredients. Run processor until you have a wet corse sand like consistency, scraping down the sides of the bowl several times during the process. The mixture should hold together when squeezed in your hand.
  • Use a ice cream scoop or spoon to portion out the falafel mixture. Use your hands to gently shape into balls. Refrigerate until ready to fry, up to two days.
  • Preheat vegetable oil to 350° F. Gently fry falafel in small batches and drain on paper towels. Serve warm with Tahini Sauce.

For the Lemon Tahini Sauce

  • Whisk together the tahini and lemon juice, adding water to thin it to desired consistency. Season with salt and cumin to taste.