Falafel with Tahini Sauce
Crispy chickpea falafel served with creamy tahini sauce, fresh veggies, and pita. A Middle Eastern vegetarian favorite.
Ingredients
- 1 cup chickpeas, dried, soaked and drained
- 1/4 onion, chopped
- 2 garlic, cloves
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour
- 1 tbsp olive oil
- 1/4 cup tahini sauce
- 1/4 cup diced tomato, cucumber, and lettuce
- 4 mini pita breads
Instructions
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1
In a food processor, add 1 cup dried, soaked and drained chickpeas.
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2
Add 1/4 chopped onion and 2 cloves garlic to the processor.
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3
Add 2 tbsp chopped fresh cilantro, 1 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper.
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4
Add 2 tbsp flour to help bind the mixture.
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5
Pulse the mixture until it forms a coarse paste, scraping down the sides as needed. The texture should be rough, not smooth.
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6
Transfer the mixture to a bowl and refrigerate for 30 minutes to make it easier to handle.
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7
Form the mixture into small balls (about 1.5 inches in diameter) and then flatten slightly into patties.
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8
Heat 1 tbsp olive oil in a skillet over medium-high heat.
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9
Fry the falafel patties for 3-4 minutes on each side until golden brown and crispy.
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10
Transfer to a paper towel-lined plate to drain excess oil.
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11
Warm 4 mini pita breads according to package instructions.
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12
To serve, place falafel in pita pockets, drizzle with 1/4 cup tahini sauce, and add 1/4 cup diced tomato, cucumber, and lettuce.
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13
Serve immediately while the falafel is still warm and crispy.