Homemade Falafel with Tahini & Yoghurt Sauce
“Chickpeas: The Tiny Superfood for Big Health Benefits” are a great source of protein and fibre and contain vitamins and minerals that can benefit various body areas.
For example, chickpeas' high fiber content can help promote digestive health and reduce the risk of certain diseases, like colon cancer. The vitamins and minerals found in chickpeas also help maintain healthy bones, improve heart health, and boost the immune system. Chickpeas are an excellent food choice for vegetarians and vegans, as they provide a good source of plant-based protein.
So, if you're looking for a healthy snack or ingredient to add to your meals, consider incorporating chickpeas into your diet!
INGREDIENTS
Makes 20 Patties
2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
½ tsp baking soda
1 cup fresh parsley leaves, stems removed
¾ cup fresh cilantro leaves, stems removed
½ cup fresh dill, stems removed
1 small onion, quartered
7-8 garlic cloves, peeled
Salt to taste
1 tbsp ground black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp cayenne pepper
1 tsp baking powder
2 tbsp toasted sesame seeds
1-2 litres Olive Oil for deep frying – depending on pan size
Tahini Sauce
1 cup full-fat Greek Yogurt
3 tablespoons tahini stirred well
2 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
½ tsp ground cumin
1 tsp sea salt
¼ tsp black pepper
METHOD
INSTRUCTIONS
(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming the falafel mixture.
Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Using an ice-cream scoop roll the falafel mixture into patties. It helps to have wet hands as you form the patties.
I used a deep fat fryer set to 160c and cooked in small batches of 6 for 8mins each
If using a saucepan, fill with at least 3 inches of oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
Place the fried falafel patties in a colander or plate lined with paper towels to drain.
Serve falafel with tahini sauce, in wraps or pitta and with a tomato & cucumber salad
To Make the Tahini Sauce
Place all ingredients in a bowl and whisk until combined.
Taste for seasoning and add in more if you like.
