Recipe

Falafel With Tahini Sauce Recipe

	Vainwi / All my dishes 1 year, 4 months ago I've always wanted to know how to make falafel from scratch, now I know! Will post tweaks after I make it. The tahini sauce is supposed to be "to-die-for". Prep:90m Cook:15m Servings:6	Vainwi
	middleeastern vegetarian

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Ingredients

Falafel

1/4 cup bulgur

2 cups hot tap water

1 (19 ounce) can chickpeas, drained and rinsed

2 cloves garlic, minced

2 green onions, minced

2 tablespoons dry breadcrumb

2 tablespoons chopped, fresh flat leaf parsley

1 egg

1 tablespoon freshly squeezed lemon juice

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon Tabasco sauce

vegetable oil (for deep-frying)

Tahini Sauce

1/2 cup tahini

1/4 cup water (approximately)

1/4 cup freshly squeezed lemon juice

1 clove garlic, finely minced

2 tablespoons chopped, fresh flat leaf parsley

1/4 teaspoon salt

Also needed

6 pita bread

3 cups shredded lettuce

3 tomatoes, chopped

Directions

First, make Tahini Sauce:

Place tahini in small bowl of food processor. Turn on and add lemon juice. Slowly add the water; you are aiming for a very smooth mixture-- it will appear stiff at first but will thin out; add more water if necessary. Add garlic, parsley and salt and process until fairly smooth. Cover and refrigerate for at least 1 hour; bring to room temperature and stir before serving falafel.

Next, make falafel:

Soak bulgur in hot water for 20 minutes. Drain in a sieve, pressing out all excess moisture.

Place bulgur and chickpeas in food processor. Pulse until chickpeas are finely mashed but not pureed.

With processor running, add garlic, green onions, bread crumbs, parsley, egg, lemon juice, cumin, coriander, salt, pepper and Tabasco sauce.

In your preferred deep-frying vessel (a deep-fryer or deep pot or wok), heat oil to 350F.

Shape mixture into 1-inch balls. A few at a time, deepfry until browned on all sides and cooked through, about 4 minutes.

Remove to paper towel-lined racks to drain.

Divide equally among pita breads; drizzle generously with Tahini Sauce and add 1/2 cup shredded lettuce and 1/2 a chopped tomato to each serving.

Serve immediately.

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