Falafel With Tabbouleh And Tahini Sauce Recipes

FALAFEL WITH TAHINI SAUCE

Steps:

• Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
• For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
• Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
• Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.

BAKED FALAFEL & CAULIFLOWER TABBOULEH, GREEN TAHINI SAUCE & CHARRED SPRING ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a baking sheet with baking parchment. Tip the chickpeas, ½ tsp ground cumin, ½ tsp ground coriander, cayenne pepper, red onion, 1 garlic clove, sesame seeds, baking powder, parsley stalks and ½ tbsp water into a food processor. Blitz until everything is combined but not mushy - you want the falafel to have some texture, rather than being like hummus. Season to taste, then roll into 18 even-sized balls. Flatten each ball into a disc shape and put them on the baking sheet (the more surface area the crisper they will become). Brush them with ½ tbsp oil. Bake for 20 mins, turning halfway, until golden and crisp.
• Meanwhile, clean out the food processor. Briefly pulse the cauliflower until you have a 'couscous' consistency. Mix the cauliflower with the remaining ground spices, ½ tbsp olive oil and seasoning. Tip onto a baking tray and roast for 10-12 mins, stirring occasionally, until slightly toasted. Once cool, mix through the chopped parsley, mint and half the lemon juice. Season to taste.
• Heat the grill to high (this can be done the night before, if you like). Brush the spring onions with 1 tsp oil, season, then grill until soft and charred for around 5 mins, turning halfway.
• Meanwhile, blitz the rocket, coriander, remaining garlic, lemon juice and 1 tbsp water together in a food processor until bright green. Put the tahini in a bowl, then gradually whisk in the herby water until the tahini loosens to a sauce consistency. Season to taste.
• Divide the green tahini and spring onions between the baked falafel and tabbouleh in bowls.

FALAFEL WITH TAHINI SAUCE

Steps:

• Put the chickpeas in a large bowl and add cool water to cover by 3 inches. Soak the beans in the refrigerator for at least 12 hours or up to 24; the chickpeas will swell to double their original size. Drain and rinse thoroughly.
• Put the soaked chickpeas in a food processor and pulse until well ground (about the consistency of cornmeal). Add the onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until the mixture is completely pureed, scraping down the sides of the bowl as needed. If you have a small processor, you will have to do this in batches, but be sure to combine the batches in a mixing bowl at the end so all the ingredients are evenly distributed. You can make the falafel mixture 3 or 4 days in advance; store it covered in the refrigerator.
• Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don't have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you're good to go.
• Form the falafel mixture into golf-size balls with your hands. Be sure to press the mixture tightly; if the balls are too loose they'll fall apart. Carefully slip a few of the falafels at a time into the hot oil with a slotted spoon, gently nudging them so they don't stick to the bottom. Fry until the falafels are a crusty dark brown on all sides, turning as needed so there are no hot spots, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.
• To serve, arrange the falafels on a platter with a bowl of tahini sauce on the side for dipping.
• Combine the tahini, soy, lemon juice, garlic, salt, and 1/2 cup water in a blender. Process on high speed to make a smooth and creamy sauce. If the tahini sauce gets too thick as it sits, mix in a little bit of water or lemon juice to thin it out.