Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 22 falafel
Ingredients: 1 cup (250 ml) dried chickpeas; 1/2 cup (125 ml) fine bulgur; 1/4 cup (60 ml) unbleached all-purpose flour; 2 teaspoons (10 ml) baking powder; 2 teaspoons (10 ml) salt; Vegetable oil for deep-frying; 1 onion, coarsely chopped; 8 cloves garlic; Juice of 1 lemon; 1/4 cup (60 ml) curly-leaf parsley; 1/4 cup (60 ml) cilantro; 2 teaspoons (10 ml) ground coriander; 1 teaspoon (5 ml) ground cumin; 1 teaspoon (5 ml) ground cinnamon; 1/2 teaspoon (2.5 ml) cayenne; Juice of 1 lemon; 2 tablespoons (30 ml) tahini (sesame paste); 1 cloves garlic, chopped; 1 tablespoon (15 ml) Dijon mustard; 1 teaspoon (5 ml) toasted sesame oil; 1 egg yolk; 3/4 cup (180 ml) vegetable oil; Water, about 3 tablespoons (45 ml); Salt and pepper

Preparation

Falafel
- Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well.
- Place the chickpeas in a large pot. Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool.
- In a bowl, combine the bulgur, flour, baking power and salt. Set aside.
- Heat the oil, setting the fryer to high.
- In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until puréed. Add the bulgur mixture and pulse until a smooth dough forms.
- For each falafel, shape 30 ml (2 tablespoons) of dough into a ball with your hands or two spoons.
- Fry the falafel in batches of 6 to 8 until golden brown, about 5 minutes.
Tarator bi tahina sauce
- In a bowl, whisk together the lemon juice, tahini, garlic, mustard, sesame oil and egg yolk. While whisking, add the vegetable oil in a thin stream, alternating with the water. Season with salt and pepper.

Falafel

Categories

Ingredients

Falafel

Tarator bi tahina sauce

Preparation

Falafel

Tarator bi tahina sauce

Personal Note