Falafel with Tahini Sauce
From vainwi 15 years agoIngredients
- Falafel shopping list
- 1/4 cup bulgur shopping list
- 2 cups hot tap water shopping list
- 1 (19 ounce) can chickpeas, drained and rinsed shopping list
- 2 cloves garlic, minced shopping list
- 2 green onions, minced shopping list
- 2 tablespoons dry breadcrumb shopping list
- 2 tablespoons chopped, fresh flat leaf parsley shopping list
- 1 egg shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- 1 teaspoon ground cumin shopping list
- 1/2 teaspoon ground coriander shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon fresh ground pepper shopping list
- 1/4 teaspoon Tabasco sauce shopping list
- vegetable oil (for deep-frying) shopping list
- tahini Sauce shopping list
- 1/2 cup tahini shopping list
- 1/4 cup water (approximately) shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 1 clove garlic, finely minced shopping list
- 2 tablespoons chopped, fresh flat leaf parsley shopping list
- 1/4 teaspoon salt shopping list
- Also needed shopping list
- 6 pita bread shopping list
- 3 cups shredded lettuce shopping list
- 3 tomatoes, chopped shopping list
How to make it
- 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.
People Who Like This Dish 1
- chefmeow Garland, TX
- vainwi Milwaukee, WI
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