Falafel with Tahini and Cilantro Sauces

Name: Falafel with Tahini and Cilantro Sauces
Prep time: 35 min
Cook time: 6 min
Total time: 41 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 cup cooked drained chickpeas; 0.75 cup finely chopped onion; 2 tbsp parsley; 2 tbsp fresh lemon juice; 3 garlic cloves; 1 tsp coriander; 1 tsp cumin; 1 tsp salt; 0.5 tsp pepper; 0.5 tsp turmeric; 0.5 tsp cayenne; 0.5 tsp baking powder; 7 tbsp flour; 4 cup vegetable oil; 0.333 cup tahini; 0.5 cup water; 2 tbsp lemon juice; 2 garlic cloves; 0.5 tsp salt; 1 pinch cayenne; 0.25 cup chopped cilantro; 3 garlic cloves; 2 green onions; 1 tsp red pepper flakes; 0.5 cup peanut oil; 0.25 cup vegetable oil; 0.25 tsp salt; 0.25 tsp pepper; 1 pinch sugar; warm pita bread

Oven-baked chickpeas, tahini and coriander, warmed with cumin and turmeric, a Lebanese meze.

41 min · Serves 8 · Takes some skill

Method

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Time: Prep 35 min · Cook 6 min · 41 min total
Difficulty: hard

1
In a food processor or blender mix together the first 11 ingredients until JUST smooth-a few small pieces is fine.
2
Stir in the baking powder and flour mixing well. Cover and place in the fridge for 30 minutes.
30 min
3
(this is included in prep time). In the meantime in a food processor or blender combine the tahini, water, lemon juice, garlic, salt and cayenne-pulse to smooth and pour into a squirt bottle if you have one.
4
Set aside. In a food processor or blender combine the cilantro, garlic, onions, red pepper flakes, peanut oil, vegetable oil, salt, pepper and sugar.
5
Puree to smooth and pour into a squirt bottle if you have another one. Set aside. Shred lettuce, dice tomatoes and wrap pitas in a JUST damp towel and place in the middle of a 250°F oven.
6
Heat oil over medium high heat in a heavy skillet-you would only need around 2 inches of oil for this-or in a deep, heavy saucepan.
7
Take about 2 T chickpea mixture and form into a ball, then press to form a small patty. Repeat until you have 3 or 4 and carefully place in hot oil with a slotted spoon.
8
Fry 2 minutes, flip and fry for 2 minutes more. You want the falafel nice and golden brown.
9
Repeat with remaining falafels. Drain on a rack with paper towels or newspaper underneath.
10
Slice a warm pita in half, open and fill with lettuce and tomato, then 3 flalafels. Squirt in some tahini sauce and cilantro sauce. Serve.