Tools: A Food Processor, A Baking Pan (optional), Deep Pan
Makes 12 falafels
2 cups chickpeas, soaked for 12 hours (Do not use canned)
1/2 medium onion
3 cloves garlic
1 tbsp tahini
1/4 cup fresh parsley
1/4 cup fresh dill
3 tbsp olive oil
1/2 tsp cumin
1 tsp baking powder
1 tbsp quinoa flour
1 tbsp sesame seeds
1 tsp salt
1/4 tsp black pepper
2 cups vegetable oil, for frying
Tahini Dipping Sauce:
1/2 cup yogurt
1 tablespoon tahini
1 tablespoon lemon juice
1.) Add the pre-soaked chickpeas, baking powder, cumin, tahini, fresh garlic, parsley, dill, onion, sesame seeds, olive oil, salt & pepper into a food processor and blend until mixture resembles a thick paste.
2.) To shape the falafel, scoop tablespoonfuls of the falafel mixture and shape them into your hand creating a circular shape (about 1/2 inch in thickness each.)
3.) Place onto parchment paper and put them into the freezer for 30 minutes. (this will help the falafel hold their shape when cooking )
4.) In a medium saucepan, add 2 cups of oil. Fry falafel approximately 3-4 minutes per batch, flipping over at least once.
5.) Fry falafels until golden-brown (approximately 3-4 minutes per batch), then transfer to a paper towel-lined plate. Season with salt.
BEST ENJOYED IN WARM PITA BREAD OR DIPPED INTO TAHINI SAUCE.