Egyptian Falafel with Tahini Sauce – Vegan & Gluten-Free Delight

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste
• 1/2 tsp baking soda
• 3 tbsp olive oil
• Tahini Sauce:
• 1/4 cup tahini
• 3 tbsp lemon juice
• 1 garlic clove, minced
• Water, as needed
• Salt and pepper, to taste
• Assorted vegetables for serving

Instructions

1. Drain and rinse the soaked chickpeas, then add them to a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking soda. Process until a dough forms, adjusting the consistency by adding more chickpeas or water as needed.
2. Using a cookie scoop or your hands, form 1 inch balls of the falafel mixture and flatten them into patties.
3. In a large skillet, heat the olive oil over medium heat. Fry the falafel patties until golden brown on both sides, about 3 4 minutes per side. Remove from the pan and drain on paper towels.
4. For the tahini sauce, whisk together the tahini, lemon juice, garlic, water, salt, and pepper in a small bowl until smooth and creamy. Adjust the consistency with more water if necessary.
5. To serve, place the falafel patties on a platter, top with a generous drizzle of tahini sauce, and surround them with an assortment of fresh vegetables for dipping.

Chef’s Insight

Use a serrated cookie scoop to create consistent falafel patties and avoid overworking the mixture.

Notes

Make sure to soak the chickpeas overnight for a tender falafel texture.