Falafel with garlic tahini sauce recipe

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Falafel with garlic tahini sauce recipe

Lamb and cumin falafels, served with homemade tahini sauce and best eaten stuffed in pitta.  

Ingredients

For the sauce
  • 240 ml tahini
  • 95 g canned chickpeas, drained and rinsed
  • 1 lemon, juiced
  • 2 garlic cloves, chopped
  • 1.25 tsp salt
  • 0.5 tsp cayenne pepper
  • 8.4 fl oz tahini
  • 3.4 oz canned chickpeas, drained and rinsed
  • 1 lemon, juiced
  • 2 garlic cloves, chopped
  • 1.25 tsp salt
  • 0.5 tsp cayenne pepper
  • 1 cup tahini
  • 3.4 oz canned chickpeas, drained and rinsed
  • 1 lemon, juiced
  • 2 garlic cloves, chopped
  • 1.25 tsp salt
  • 0.5 tsp cayenne pepper
For the falafel
  • 95 g canned chickpeas, drained
  • 340 g ground lamb
  • 3 tbsp green onions, white and light-green parts only, finely chopped
  • 2 garlic cloves, finely chopped
  • 75 g finely chopped fresh coriander
  • 40 g finely chopped fresh parsley
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground black pepper
  • 1 large pinch cayenne
  • 120 ml olive oil
  • 3.4 oz canned chickpeas, drained
  • 12 oz ground lamb
  • 3 tbsp green onions, white and light-green parts only, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.6 oz finely chopped fresh coriander
  • 1.4 oz finely chopped fresh parsley
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground black pepper
  • 1 large pinch cayenne
  • 4.2 fl oz olive oil
  • 3.4 oz canned chickpeas, drained
  • 12 oz ground lamb
  • 3 tbsp green onions, white and light-green parts only, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.6 oz finely chopped fresh coriander
  • 1.4 oz finely chopped fresh parsley
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 0.5 tsp ground black pepper
  • 1 large pinch cayenne
  • 0.5 cup olive oil

Details

  • Cuisine: Middle Eastern
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. To make the sauce, combine ingredients in a food processor. As you purée, add 120ml to 180ml of water through feed tube until mixture is smooth.
  2. Taste and adjust seasoning if necessary - the sauce should be thinner than hummus.
  3. For the balls, in a large bowl, mash 95g chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon.
  4. Form into 1 ¼-inch balls. Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes.
  5. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.

Recipe taken from Cape Cod online

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