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
- 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
Details
- Cuisine: Middle Eastern
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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.
- Taste and adjust seasoning if necessary - the sauce should be thinner than hummus.
- 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.
- 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.
- Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
Recipe taken from Cape Cod online
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