HOMEMADE FALAFEL

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There really is nothing like the taste of homemade falafel with a side of tahini sauce and tea, accompanied by the delightful sounds of classic Arabic music, such as Fairuz, in the background to start off your day. These vegetarian fritters are a very traditional and authentic Levant dish and pack a full punch. Plus, they are extremely simple to make!

INGREDIENTS

  • 400g dry chickpeas (about 2 and 1/2 cups of soaked chickpeas)

  • 1 tablespoon of corn flour

  • 1 tablespoon baking powder

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 1 bunch of fresh parsley

  • 1 bunch of fresh coriander

  • A handful of fresh mint

  • 1 tablespoon dried coriander

  • 1 teaspoon cumin

  • 2 teaspoons salt

  • Pinch of pepper

  • Drizzle of olive oil, as needed

  • Sesame seeds, optional

Tahini sauce:

  • 1/2 cup tahini paste (sesame seed paste)

  • 1/4 cup lukewarm water

  • 2 cloves of garlic, minced

  • 1/4 cup fresh lemon juice

  • 1/4 teaspoon salt (to taste)

  • 1/2 tablespoon fresh parsley, finely chopped

PREPARATION

1. Soak the dry chickpeas overnight, then drain chickpeas and place in medium saucepan with fresh water.

2. Bring to boil, then simmer on low heat for approximately one hour.

3. After one hour, drain and cool.

4. In a medium bowl, add chickpeas, corn flour, baking powder, onion, garlic, parsley, coriander, cumin, and salt and pepper with a drizzle of olive oil and mix until combined. 

5. Add the mixture to a food processor and pulse a few times, scraping down the sides of the bowl, until it turns sticky and dough-like.

6. Form the mixture into small balls and flatten slightly, placing them on a baking pan. You can add some sesame seeds on them before frying.

7. Heat vegetable or sunflower oil in a saucepan over high heat, then using a slotted spoon, lower the falafel balls into the heated oil. 

8. Do not crowd the pieces, and make sure you turn the falafel so they are equally fried on both sides. 

9. Once they've turned a nice golden brown and are firm, remove them using a slotted spoon, placing them on absorbent paper, such as kitchen rolls.

10. To make the tahini sauce, mix the tahini paste with the water really well, then add all other ingredients tasting after every addition in order to gauge what needs to be adjusted. Top with chopped parsley. 

11. Serve the hot falafel immediately alongside the tahini sauce. 

Notes:
You can prepare the tahini sauce a day ahead and keep stored and refrigerated.

You can also prepare the falafel mix a day ahead and keep stored and refrigerated.

You may choose to bake the falafel, rather than deep frying them, at 200°C temperature for about 20 minutes (flipping them halfway through).

BreakfastSuad Shammahomemade falafel, falafel, vegetarian, tahini sauce, arabic, arabComment