Falafel with tahini sauce

Falafel are another standby from my student days. With one tin of chickpeas you can produce a dozen crunchy little nuggets to eat alongside a salad, or stuff in a piece of pitta bread with tahini sauce.

Traditionally, falafel are made with uncooked chickpeas or fava beans that have been soaked overnight before being  coarsely ground. This results in a nuttier texture than these falafel. While the outsides are crisp, inside they are soft – almost fluffy.

It’s important not to make the balls too large, or you’ll end up overcooking the outside before the insides are heated through.

Falafel
(makes about 12)

• 1 tin of chickpeas, drained
• 2 Tb flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 Tb parsley, chopped
• a pinch of chilli pepper
• sunflower oil for frying

1. In a mixing bowl, mash the chickpeas with a potato masher or fork.
2. Add the flour, baking soda, salt, parsley and chilli pepper. Mix well to combine.
3. With floured hands, shape spoonfuls of the mixture into 1″ balls. Chill for at least half an hour.
4. Heat a heavy frying pan over medium heat. Add enough sunflower oil to fill the pan 1 cm deep.
5. Cook the falafel for about five minutes, turning occasionally to ensure they brown evenly.
6. Drain on paper towels and serve warm with tahini sauce.

Tahini sauce

• 1/4 cup tahini
• 2 Tb water
• 1 small clove garlic, crushed
• 1 Tb lemon juice
• salt and pepper

1. Mix together the tahini, water, garlic and lemon juice until smooth.
2. Add more water if necessary, until you have a thin sauce.
3. Season with salt and pepper.

Tags: chickpeas, dairy-free, Middle Eastern food, tahini, vegan, vegetarian