Description
Falafel have got to be the tastiest little fritters ever devised by a cook – and they're good for you too! The taratoor sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.
Ingredients
- Dried Garbanzo Beans
- Onion
- Garlic Cloves
- Stale Bread
- Parsley
- Sweet Red Pepper
- Salt
- Black Pepper
- Cumin
- Oregano
- Ground Coriander
- Hot Red Pepper Flakes
- Flour
- Baking Powder
- Water
- Vegetable Oil
- Tahini
- Garlic Clove
- Lemon, Juice Of
- Tomatoes
- Dill Pickle Slices
- Fresh Spearmint
Instructions
- Place chickpeas in a large bowl, cover generously with water and soak overnight
- Drain chickpeas
- Add onion, garlic, bread, parsley, and red sweet pepper
- Run through the fine blade of a meat grinder
- Add spices, flour, 10 ml baking powder and water
- Mix well
- In a small dish mix the remaining baking powder and water
- Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit
- Deep fry in oil at medium high heat until golden brown
- Serve piping hot
- Serving suggestion: using a 6-inch arabic pita bread, lay 4-5 falafel down the length of the pita
- Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels
- Open the pita again and add fixings of your choice
- We like slices of tomato, dill pickle and a hearty sprinkle of parsley and lots and lots of fresh spearmint
- Dress with sauce
- Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
- For taratoor sauce: in a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy
- Add water bit by bit, beating well after each addition if using blender put all the ingredients in and blend
- Add salt and parsley and stir
- Taste and add more lemon juice if needed – the sauce should be tangy
- Refrigerate until ready to use
- This is also a great dip for crudites