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Falafel with Yogurt-Tahini Sauce

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1 cup Dried Chickpeas
8-10 tbsp Plain Flour
1 cup Onion 1/2 large onion
4 cloves Garlic
2 tbsp finely chopped fresh Parsley
2 tbsp finely chopped fresh Cilantro
1/4 tsp Cayenne Pepper
1 tbsp Cumin
1 tsp Baking Powder
1 tsp Salt
for deep frying Sunflower Oil
Tahini - Yoghurt Sauce
5 tbsp Tahini Paste
1 cup Greek Yoghurt
1 tbsp Lemon Juice
to taste Salt
1 clove crushed Garlic
2-3 leaves chopped Mint

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Falafel with Yogurt-Tahini Sauce

  • Ovo-lacto-vegetarian
    • 1 h + overnight
    • Serves 24
    • Medium


    I am a big fan of Arabic food. All those flavors, all those colors, just impossible not to love. Out of all the dishes that I have tried over the years, my most favorite is still a good hot falafel with a strong tahini sauce. There are so many ways of making falafel and so many spices that you can compliment your dish with, but we finally settled that this is the perfect mix for our taste buds. And the secret: lots of garlic and patience! Falafel needs a lot of time to sit and relax, so don’t hurry up and try to plan ahead this delicious Arabic dinner.


    You can serve these falafel balls with chopped tomatoes and onions, pita breads, garlic sauce, or, my favorite: Yogurt-Tahini Sauce. So easy to make and so fresh and well-pairing with the exotic taste of the falafel.


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    Soaking the Chickpeas

    For this beautiful dish we have to start one night upfront. Cover the chickpeas with cold water and let them soak overnight. You can also try with drained chickpeas, but they are way more watery, so be careful when mixing everything together.



    In the bowl of a food processor put the drained, uncooked chickpeas and the onions. Blend and pulse a few times until blended, but not pureed. Add in the baking powder and half of the flour. Pulse again and using a spatula clean the sides of the bowl. Add enough flour until the dough forms a ball and no longer sticks to your hands. Put the dough in a bowl and refrigerate for at least 4 hours.


    Finally Falafel

    Form the mixture with your hands or with a spoon (or a Falafel scoop). Heat the oil in a deep wok to 180 C. Cook 1 ball until golden brown. If the dough falls apart mix again with another tbsp of flour. Cook the balls until golden brown, on medium to low fire.


    The Sauce

    Mix the tahini paste, lemon juice and yogurt using a whisk. Add the crushed garlic, the salt and the mint and taste. Refrigerate for 2 hours or allow enough time for all the tastes to combine.


    I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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