1oz/25g fresh parsley, chopped, plus extra sprigs to garnish
Pinch of cayenne pepper
2tbsp water
Salt and pepper
Vegetable oil, for deep frying the pita bread
Thick plain yogurt or yogurt dip and lemon wedges to serve
Tahini Sauce
7fl oz/200 ml/scant 1 cup seasame seed paste
1 garlic clove, chopped
1-2tbsp water
2-3tsp lemon juice
Method
To make the tahini sauce, put the sesame seed paste and garlic in a bowl. Gradually stir in the water until a fairly smooth consistence is reached, then stir in the lemon juice. Add more water or lemon juice, if necessary. Cover with plastic wrap and let chill in the refrigerator until required.
To make the falafel, rinse and drain the beans and chickpeas. Put them in a food processor with the onion, garlic, chile, baking powder, chopped parsley, and cayenne pepper. Process to a coarse paste, then add the water and season with plenty of salt and pepper. Process again briefly.
Heat about 2.5 inches/6cm of oil in a deep fat fryer, large, heavy bottom pan, or work over high heat. Deep fry rounded tablespoonfuls of the mixture in batches for 2-2.5 min. until golden and crispy on the outside. Remove with a slotted spoon and drain well on paper towels. Serve hot or cold, garnished with parsley sprigs and accompanied by the tahini sauce, pita bread, yogurt/dip, and lemon wedges.
Hi Sunshine, I absolutely love falafel. I love falafel on pita: a layer of hummus, falafel, lettuce, tomatoes, and tahini sauce. My arab friend insists that you should soak the dried chickpeas overnight for your falafel to turn out right; canned beans are too tender to achieve the right consistency and the proper texture. Yummy!
I prefer my chickpeas with that kind of consistency myself :))) I'll just put them in the fridge when I've made too much and then later take them out and eat them by the handful just plain; I LOVE THEM!!
You are right Norma. The traditional falafel made in the arabic world always use dried chickpeas and let them soak overnight. If you don t do that, they will not have the right consistency ;)
Love falafels and this recipe. I recently read your can soak your chickpeas over night for a smoother and less dry falafel. I haven't tried this yet but plan to do so soon. Has anyone else tried soaking them?
Hi Sunshine, I absolutely love falafel. I love falafel on pita: a layer of hummus, falafel, lettuce, tomatoes, and tahini sauce. My arab friend insists that you should soak the dried chickpeas overnight for your falafel to turn out right; canned beans are too tender to achieve the right consistency and the proper texture. Yummy!
I prefer my chickpeas with that kind of consistency myself :))) I'll just put them in the fridge when I've made too much and then later take them out and eat them by the handful just plain; I LOVE THEM!!
You are right Norma. The traditional falafel made in the arabic world always use dried chickpeas and let them soak overnight. If you don t do that, they will not have the right consistency ;)
Thank you for the recipe and the beautiful picture. I am now hungry.
Love falafels and this recipe. I recently read your can soak your chickpeas over night for a smoother and less dry falafel. I haven't tried this yet but plan to do so soon. Has anyone else tried soaking them?
