Recipe: Falafel with Tahini Sauce
Author: 
 
Ingredients
  • FALAFEL:
  • 2 cups dried chickpeas, soaked for 24 hours
  • 5 cloves of garlic
  • 1 onion, chopped
  • 1 ? t. ground coriander
  • 4 t. cumin
  • ? t. cayenne
  • 1? t. salt
  • ? t. white pepper
  • ? t. baking powder
  • 4 t. lemon juice
  • 1 Tbs. chickpea flour
  • 2 Tbs. water
  • 2 cups olive oil
  • TAHINI SAUCE:
  • ? cup tahini
  • ? cup water
  • 2 gloves garlic
  • 1 Tbs. tamari
  • 1 Tbs. aji mirin cooking wine
  • 1 t. dark sesame oil
  • ? t. hot sesame oil (optional)
  • 4 sprigs parsley
  • 1 slice ginger, size of a quarter
  • 2 cups safflower oil
Instructions
  1. Put the beans in a large bowl and cover with water. They will expand. Soak for 24 hours, adding water if needed to keep beans covered.
  2. Drain beans well and transfer to a food processor.
  3. Add remaining ingredients except for oil. Pulse until well chopped. Scrape down sides of bowl and pulse again. Taste and adjust spices (can add up to 1 Tbs. more chickpea flour if needed to form ball.)
  4. Put the oil in a large pot, 2 inches deep. Turn heat to medium-high and heat oil until it shimmers. Make balls with the batter, 1 inch in diameter.
  5. Fry one as a tester and taste. Add more salt or cumin if necessary. Continue frying a few at a time, until golden brown.
  6. Drain on paper towel.
  7. For the tahini sauce, process all of the ingredients in a food processor or hand mill.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-falafel-with-tahini-sauce/