Classic Chickpea Falafel with Tahini Sauce

Middle-eastern · 45 min · Beans · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 small yellow onion
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 4 garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/3 cup tahini
• 1 lemon
• 3 cups neutral oil for frying

Method

1. Drain soaked chickpeas well; do not cook them. Pat dry on a towel.
2. Pulse chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and 1 tsp salt in a food processor to a coarse, sandy paste that holds together when squeezed.
3. Stir in baking soda and rest the mixture, covered, in the fridge 30 minutes.
4. Whisk tahini with lemon juice, 1 grated garlic clove, and 4-6 tbsp water until pourable; season with salt.
5. Heat oil to 350F. Scoop 1.5 tbsp portions into balls and fry in batches 3-4 minutes until deep brown and crisp.
6. Drain on a rack and serve hot with the tahini sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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