Falafel (Fried Chickpeas Patties) with Tahini Sauce
Thursday, December 12, 2013
Falafel is a deep-fried patty made from chickpeas and broad beans. A common street food which can be found in the Middle East which are usually served in a pita as a sandwich topped with greens and tahini sauce. It can also be eaten alone as a snack along with some hummus or tahini sauce. Usually uncooked chickpeas are used in making this falafel to prevent them from falling apart during the frying process. Not a fast and easy recipe (including making the tahini paste from scratch) to start with as I've to soak the dried chickpeas for over 2 days thereafter cooking the beans for about 1 hour before they are ready to be used :D
You must be wondering how is the taste like?? The uncooked chickpeas are blended with loads of fresh herbs like parsley and coriander along with ground cumin, coriander powder and all-spice. Quite an exotic dish which may not be well acceptable by everyone :D For me it taste fine and I like the tahini sauce more than the falafel itself hehehe ^0^
Soaked (uncooked) chickpeas and fresh herbs
Blended chickpeas before and after adding herbs & spices
Shaped into compact rounds after adding in baking powder and baking soda
Ingredient (approx 25 small patties)
- 600gm soaked uncooked chickpeas *
- 1/2 cup firmly packed parsley leaves without stems
- 1/2 cup firmly packed cilantro leaves without stems
- 3 cloves garlic
- 1 medium onion
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp all spice
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 tsp baking soda
* I've soaked a pack of 500gm chickpeas for 2 nights, changing the soaking water in between. After soaking, I've got an approx. 850gm soaked uncooked chickpeas. After using 600gm for this falafel recipe, with the remaining 350gm I've boiled it and freezed for subsequent usage. (click here on how to soak, cook & freeze dried chickpeas)
- Place the soaked chickpeas, garlic, onions, parsley, cilantro, salt, pepper & spices in the food processor and blend until they turn into a smooth paste. Stop in between to scrape down the sides . Add 1-2 tbsp water if the mixture to too dry. Taste the falafel mix by adding more salt if necessary.
- 10 mins before frying, combine baking powder and baking soda into the falafel mix, mix evenly.
- Scoop a few tbsp of the paste and with slightly damp hands, shape it into a compact round shape.
- Meanwhile heat some oil in a pan. Add 4-5 pieces at a time and fry for a few minutes until the falafel turn brownish on both sides.
- Remove falafel from pan and place it on a paper towel to drain off excess oil. Serve along with sliced tomato, cucumber and tahini sauce.
The tahini sauce is a must, if not the falafel will taste too dry if eating it alone
Crispy crust and soft centre, best eaten when is still warmed!
Making of Tahini Sauce…..homemade sesame paste, lemon juice & garlic
Recipe source : theshiksa.com
- 1 cup tahini sesame seed paste
- 3/4 cup water
- 3 cloves garlic
- 1/4 cup fresh lemon juice
- 1/4 tsp salt, or more to taste
- fresh parsley for garnishing
- Place all ingredients in a food processor and blend till sauce is creamy and ivory-coloured.
- If mixture it too thick, slowly add a few tbsp water, once at a time until it reaches the preferred consistency. Add more lemon juice or salt, if desired.
- Serve the sauce with falafel.