Recipe of the Day: Falafel with Tahini Sauce Yields: Approx. 8-10 servings 2 cups dried chickpeas 1 red onion, chopped 6 cloves garlic 2 tsps ground coriander 1 Tbl ground cumin 2 tsps Hungarian paprika Pinch Kosher salt and freshly ground pepper ½ cup chopped Italian parsley ½ cup chopped cilantro 1 tsp harissa or Pinch Cayenne Pepper ½ tsp baking soda Olive Oil for frying Soak chickpeas in water overnight. Drain and place in a food processor with the onion, garlic, parsley, cilantro, spices and baking soda. Season to taste. Transfer to a bowl and allow to sit for 30 mins. Shape mixture into discs approx. 1 inch in diameter. Place discs into refrigerator for approx. 30 mins to set. Pan fry falafels in hot olive oil in batches. Drain on paper towels. Serve hot with tahini sauce. Can be made up to one hour in advance and be kept warm in the oven on low. Tahini Sauce 2/3 cup lemon juice 2/3 cup tahini paste 3 cloves garlic, minced Pinch salt and pepper Water Whisk lemon juice, tahini and garlic with water until smooth and creamy. Season with salt and pepper to taste. Sauce will be tart.
Posted on: Thu, 18 Sep 2014 15:38:34 +0000
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