Falafel with Tahini-Lemon Sauce
The Curvy Carrot
Servings: about 24 2-inch falafel balls (4-6 per serving)
For the Falafel:
2 15-ounce canned chick peas
4 medium garlic cloves, minced
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 cup minced scallions (aka green onions)
1/4 cup minced cilantro
1/4 cup water
1 tablespoon fresh lemon juice
1/3 cup flour
Oil for frying
For the Tahini-Lemon Sauce:
3/4 cup sesame tahini
5 tablespoons fresh lemon juice
1 small to medium garlic clove, minced
3/4 to 1 and 1/2 cups water, depending on desired thickness
1/2 to 1 teaspoon salt, to taste
1. For the falafel: Rinse the chickpeas, and drain them well.
2. Combine all the ingredients except flour in a food processor until smooth.
3. Transfer to a large bowl and add the flour. (At this point, you can refrigerate the “batter” for up to 3 days.)
4. In the meantime, add about 3 tablespoons of oil to a heavy skillet over medium heat.
5. Once heated and shimmering, drop rounded tablespoons of the falafel batter into to oil, flattening each slightly with a spatula.
6. Sauté for about 10 minutes on each side, until golden and crisp.
7. Place the cooked falafel on a plate line with paper towels, and, if necessary, keep warm in a 300 degree oven until serving time.
8. For the Tahini-Lemon Sauce: Place tahini, lemon juice, and garlic in a food processor fitted with the steel blade (or you can use a blender).
9. Keeping the motor running, slowly drizzle in the water, checking every now and then to monitor the consistency.
10. Transfer to a small bowl or container, and cover tightly. Refrigerate until ready for use.