Falafel

Falafel Ingredients

8 oz (225 g) Dried chickpeas

½ Cup (125 mL) chopped onion

¾ Cup (190 mL) cilantro (leaves and stems)

⅔ Cup (165 mL) parsley

2 cloves garlic-minced

1 ¼ tsp (6 mL) ground coriander

1 tsp (5 mL) cumin

1 tsp (5mL) salt

¼ tsp (1mL) cayenne

Vegetable oil for cooking

¼ Cup (60 mL) flour

⅓ Cup (80 mL ) water

2 tsp (5 mL) baking power

Tahini Sauce Ingredients

⅓ Cup (80 mL) Tahini

⅓ Cup (80 mL) Greek yogurt

¼ Cup (60 mL) lemon juice

Optional ¼ Cup (60 mL) water to thin (if necessary)

Salt to taste

Soak chickpeas in plenty of water overnight.
Blend the onion, cilantro, parsley, garlic, coriander, cumin, salt, and cayenne in a food processor or blender to make herb paste.
Add chickpeas to herb paste, pulse 6-12 times to get chickpeas to the size of a steel cut oat.
Prepare the binder. In a microwave-safe container combine the flour and water. Mix and put in microwave for 40 seconds, stirring every 10 seconds. Add baking power and mix into falafel mixture.
Use a spoon to shape into 24 falafels (about the size of golf ball or flattened into a patty). Falafel can be frozen at this step before cooking.

In large frying pan add enough vegetable oil to coat the pan and heat until shimmering.
Add falafels, don’t over crowd and let brown on one side before turning and browning the other side (about 10 minutes total cooking time). Alternately, deep fry at 325°F (165°C) until falafels float.

Serve with naan or pita, lettuce, cucumber, tomato and tahini sauce.