Falafel Patties with Tahini Sauce- Gluten free, Dairy Free, Vegan
Servings: 14
Calories: 63kcal
Author: My Dairy Free Gluten Free Life
Ingredients
Ingredients
FALAFEL Ingredients:
115 oz. can of Chickpeas or 2 cups of soaked Chickpeas
4fat cloves of Garlic
1bunch of Parsleystems and all, about 1 heaping cup
1teaspoonof ground Coriander
1teaspoonof ground Cumin
½teaspoonof Cayenne Pepperor Paprika
Zest and juice of one Lemon
Salt and pepper to taste
¼cupof Chickpea Flouroptional
2cupsof Grapeseed Oil for frying
TAHINI Sauce Ingredients:
¼cupof Tahiniwell blended
½teaspoonof Garlic Powder
½teaspoonof Sea salt
¼cupof hot Water
Instructions
Instructions
Making the Falafel:
In the food processor, combine the parsley and the garlic. Process till the garlic is very finely minced.
Add the chickpeas, coriander, cumin, cayenne or paprika, salt, pepper, lemon zest and juice. Pulse it till it resembles a coarse mixture. It should not be pureed, but not too chunky either.
Try to form a tight patty. If the mixture keep breaking and falling apart, add about a tablespoon of chickpea flour, at a time, till all the mixture is well binded and the patty holds itself.
Using an ice-cream scoop, form equal sized patties. Chill it in the fridge for at least 30 minutes.
Heat the oil in a cast iron skillet or a Dutch oven. The oil should be hot. Drop a tiny pinch of the falafel mix into the hot oil. If it sinks, the oil is not hot enough. If it instantly turns dark brown, the oil is too hot. If the mix, sizzles when it hits the oil and rises up, the oil is ready for the falafels.
Drop about 4 patties in the hot oil and fry for about 2 to 3 minutes each side. Do not over crowd the pan. That will bring down the temperature of the oil.
Keep the fried patties on a kitchen towel lined plate to absorb excess oil.
Serve hot with tahini sauce and spinach or lettuce salad.
Making the Tahini Sauce:
In a bowl, combine the tahini, garlic powder, salt and hot water. Whisk it well until well blended and lump free.
Serve with Falafels.
Notes
Notes: Tahini tends to separate, so make sure it is well blended before using. Hot water is also very critical, cold or room temperature water will not blend the sauce properly.