Crunchy Homemade Felafel with Tahini

Serves

Ten

Prep Time

1 Hour

Cook Time

20 mins

Difficulty

Moderate
  • Ingredients

  • 1 cup dried chick peas

  • 1 cup dried broad beans

  • 2 teaspoons bi-carbonate (baking) soda

  • 1 large brown onion, peeled and quartered

  • 4 cloves garlic (or 6 if small), peeled

  • 3 small red chillies, seeds removed

  • 1 cup coriander (cilantro) leaves, about 1 bunch

  • 2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 2 teaspoons cumin

  • 1/2 teaspoon allspice

  • Canola or vegetable oil (about 2 cups) for frying

  • To Serve:

  • Lettuce, tomato and pickled vegetables

Comments

So very different from the felafel you find at the kebab shop. The tanginess of the tahini with felafel is such a unique flavour combination. The ingredients are very economical too.

Note: You will need to soak the chick peas and broad beans overnight.

  • Tahini Sauce:

  • 1/2 cup Tahini (ground sesame paste)*see note

  • 1/4 cup lemon juice

  • 1/4 cup water

  • 1 small tomato, finely diced

  • 1 small Lebanese cucumber (finely diced)

  • 2 tablespoons finely chopped parsley

Pairs well with …..

Pickled vegetables, tomato and lettuce, wrapped in fresh pita bread.

Hints and Tips

Traditionally served with pickled turnips which are pink in colour, if you don’t happen to live near a Middle Eastern grocery store, other pickled vegetables will be good too.

Place chick peas and broad beans in a dish, with one teaspoon of bicarbonate soda, cover with water and leave to soak overnight.

The Following day, drain and rinse the peas and beans and place in a food processor with the chilli, garlic, onion and coriander. Process until finely ground and mixed well. The texture will still be a little course, this is fine.

Add the salt, pepper, spices and remaining 1 teaspoon bicarbonate soda and mix well.

Heat the oil in a medium wok, fryer or saucepan to medium-high heat.

Scoop tablespoons (a round soup spoon is best) using a second tablespoon to form little round patties, that are a little flat, using the second tablespoon to push each one into the oil. Cook for around 3-4 minutes, until golden. Remove and drain on paper towel. Serve warm on a bed of lettuce and tomato with a scoop of tahini and some pickles on the side.

For the Tahini:

Combine the tahini and salt in a small bowl, gradually add the combined lemon juice and water. If a little thick, you can add a little more water. Add the tomato, cucumber and parsley and serve.

*Note: Tahini is a ground sesame paste that you should find in the health food section of your supermarket.