Kosher Falafel With Tahini Sauce
Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs and spices, and then deep-fried. It is often served in a pita pocket with fresh vegetables and tahini sauce. This kosher version of falafel is perfect for a delicious and satisfying meal.
Ingredients
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, roughly chopped
- 4 cloves garlic
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- Vegetable oil, for frying
- Pita bread, for serving
- Sliced tomatoes, cucumbers, and lettuce, for serving
Instructions
- Drain the soaked chickpeas and pat them dry with a paper towel.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda. Pulse until the mixture is finely ground but not pureed.
- Transfer the mixture to a bowl, cover, and refrigerate for 1 hour.
- Form the mixture into small balls or patties and place them on a baking sheet.
- In a large skillet, heat 1 inch of vegetable oil over medium-high heat. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- Serve the falafel in pita bread with sliced tomatoes, cucumbers, lettuce, and tahini sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 14g
Supplies
Food processor Skillet Baking sheet Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the falafel with a side of tabbouleh salad and pickled vegetables for a complete meal.
Tips & tricks
For extra flavor, you can add a pinch of cayenne pepper or a squeeze of lemon juice to the falafel mixture before frying.
Cost
$10