Falafel with Tahini Sauce

Name: Falafel with Tahini Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16 pieces
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 tsp cumin seed; 0.5 tsp coriander seed; 0.25 tsp fenugreek seeds; 0.25 tsp red chili pepper flakes; 2 cup cooked chickpeas; 0.5 cup chopped white onion; 3 medium garlic cloves; 2 tbsp white sesame seeds; 0.25 cup matzo meal; 0.25 cup chopped flat leaf parsley; 1 tsp baking powder; 1 egg; 2 tsp salt; fresh ground black pepper; 4 cup oil; 0.25 cup tahini; 1 garlic clove; 0.5 tsp cumin seed; 0.25 tsp fennel seed; 0.5 tsp salt; juice of half a small lemon; 0.25 tsp red chili powder; 2 tbsp water

Pan-cooked chickpeas, tahini and white sesame seeds, warmed with cumin and coriander, a Lebanese sauce.

45 min · Serves 16 · Medium

Method

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Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
2
Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
3
Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
15 min
4
Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
5
Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
3 min
6
Tahini Sauce ( makes about 1/2 cup):Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.