TOTAL TIME: PREP: LEVEL: EASY SERVES: 4
INGREDIENTS
- FOR THE FALAFELS
- 1 15-oz. can chickpeas, drained
- 4 cloves garlic, roughly chopped
- 1 shallot, roughly chopped
- 2 tbsp. roughly chopped parsley
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 to 2 tbsp. all-purpose flour
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- FOR THE SAUCE
- 1/2 c. tahini
- 1/2 tsp. garlic powder
- 2 tbsp. warm water (plus more as needed)
- kosher salt
DIRECTIONS
- In a food processor fitted with a metal blade, combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend until mixture resembles a thick paste.
- Form mixture into falafel balls.
- In a shallow pot, heat 1” vegetable oil.
- Fry falafels until golden, then transfer to a paper towel-lined plate.
- Make sauce: In a small bowl, whisk together tahini, garlic powder, and warm water. Season with salt.
- Serve falafels in pita with lettuce, tomatoes, and cucumber and drizzle with sauce.
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