This is one of The Guy's favorite things. It isn't nearly as complicated as it looks; it just has a lot of stuff in it. Double, or even triple, the recipe and freeze the patties on a cookie sheet. Once they are frozen, drop them in a plastic bag. Then just take out what you need. No need to thaw before cooking.
Serve with couscous, tabouli, or cucumber salad.
Falafel With Tahini Sauce
- 1 15.5 oz can chickpeas, drained and rinsed
- 2 garlic cloves, smashed
- 1 small yellow onion, cut into 1-inch pieces
- 1/4 cup chopped parsley
- 2 Tablespoons tahini (sesame paste)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- Juice of 1 lemon
- 1 egg, lightly beaten
- 3 tablespoons sesame seeds, toasted
- ¼ cup safflower or canola oil
1. Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
2. Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
3. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
4. Make mixture into 2 inch patties.
5. Heat 2 T. oil in a large skillet over medium heat. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain. Repeat.
6. Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and tahini sauce.
- 1/2 cup tahini (sesame seed paste)
- 1 tablespoon soy sauce
- Juice of 1 lemon
- 2 cloves garlic, minced
- Pinch of coarse salt
- 1/2 cup of water
- Place all ingredients in food processor or blender. Blend on high until smooth and creamy. If sauce gets too thick as it sits, stir in a little more water or lemon