• Falafel with Vegenaise Tahini

    Posted on April 10, 2011 by in Appetizers, Legumes, Main Courses, Middle Eastern

    xgfxfalafel

    Delicious crispy yet fluffy falafel made with soaked chickpeas and chickpea flour. Served with a rich and creamy Vegenaise/tahini sauce, this is addictive and healthy-ish!

    For the falafel:
    1 cup of dried chickpeas, picked over and rinsed, soaked overnight in plenty of water
    1 cup onion, chopped
    3/4 cup chopped fresh cilantro, rinsed and dried very well
    3/4 cup chopped fresh parsley, rinsed and dried very well
    6 cloves garlic, smashed and minced
    1 tsp baking powder
    8 TB chickpea flour, stored in the freezer overnight
    1 tsp salt
    1 tsp habanero powder
    1 TB cumin
    vegetable oil for frying

    For the tahini sauce:
    1/2 cup tahini
    1/4 cup fresh-squeezed lemon juice
    1/2 cup Vegenaise
    1/2 cup water, plus more for thinning the dressing out as desired
    pepper

    Equipment needed:
    Food processor
    Small saucepan

    Put all of the ingredients for the falafel into a food processor and blend until the mixture is cohesive, but not too moist. Place in the refrigerator for at least 4 hours prior to frying. Make your tahini dressing by whisking the tahini, lemon juice, Vegenaise and water in a small bowl. Refrigerate until you are ready to use it.

    Once you are ready to make the falafel, pour plenty of oil into a small saucepan (enough to cover the size of the falafel) over high heat. While you are waiting for the oil to heat, scoop out a small amount of the falafel mixture—enough to make a golf-sized ball and repeat until all of the falafel has been used.

    Your oil should be ready by now. Test it by throwing a pinch of the batter into the oil. If it sizzles immediately, its ready. Using a slotted spoon, carefully submerge the falafel into the oil one by one. Do not overcrowd the falafel in the pan. Once you drop the falafel into the oil, wait about 7 seconds, then insert the spoon under the falafel and gently lift it to ensure it doesn’t stick to the bottom of the pan. Drain the falafel on paper towels as you finish each batch.

    Serve the falafel with warmed brown rice tortillas,  tahini dressing, black olives, quinoa-tabouli and hummus. Sriracha goes well with the falafel and tahini sauce.

    24 falafel balls

    The time needed to cook this recipe is under 30 min

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4 Responsesso far.

  1. Shawn says:

    I have been craving falafel, can’t wait to try this out. Have you tried baking them with any luck?

  2. Lauren says:

    could I use indian besan flour for the chickpea flour? It should technically be the same. I use it to make besan chillas or pudas.

  3. Lauren says:

    and why the freezer overnight? – absolutely necessary?

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