Falafels are an incredible combination of flavour that is sure to take your taste buds on a trip around the world. If you want a change to your routine I suggest having dinner mezze style, which is serving small plates such as dips and salads.
Tahini Yogurt Dipping Sauce
⅔ cup (160 mL) plain yogurt
3 Tbsp (45 mL) tahini
2 Tbsp (30 mL) lemon juice
⅛ tsp (0.5 mL) cayenne (or to taste)
1 Tbsp (15 mL) chopped
parsley and/or cilantro
Pinch of salt
In a bowl, stir together all ingredients until combined.
Taste and adjust seasoning.
MAKES: 18 falafel patties
PREP TIME: 12 hours
COOK TIME: 10–15 minutes
SPECIAL EQUIPMENT NEEDED: food processor, lunch containers
1 cup (250 mL) dried chickpeas, soaked overnight
1 cup (250 mL) roughly chopped onion (about 1 onion)
2 cloves garlic, peeled
2 Tbsp (30 mL) chopped fresh parsley
2 Tbsp (30 mL) chopped fresh cilantro
1 Tbsp (15 mL) ground cumin
2 tsp (10 mL) ground coriander
1/2 tsp (2 mL) chili or cayenne powder
2 tsp (10 mL) salt (or to taste)
2 tsp (10 mL) baking powder
1–2 Tbsp (15–30 mL) lemon juice (or to taste)
1/4 cup (60 mL) hemp hearts or sesame seeds
3–4 Tbsp (45–60 mL) neutral-flavored oil
1. Drain chickpeas well. In a food processor, pulse together the chickpeas, onion, garlic, parsley and cilantro, about 30 seconds.
2. Add the spices, salt, baking powder, and lemon juice; pulse just until blended, about 2–3 minutes. Scrape down the bowl of food processor when needed. Transfer to a bowl and stir in the seeds, taste and adjust seasoning with more salt or lemon.
3. Shape by heaping tablespoons into balls; flatten to 1/2 inch (1 cm) thickness. Arrange in a single layer on a baking sheet; cover and refrigerate for at least 1 hour.
See tips to make ahead up until this point.
4. Pour enough oil into a heavy skillet to coat the bottom of the pan; heat over medium-high heat and fry falafel in batches, turning once about 4 minutes or until golden. With a slotted spatula or spoon, transfer to a paper towel-lined plate to drain.
To make ahead, you can either make up until they are
formed into balls and let sit in the refrigerator for up to
12 hours, or cook, cool, cover and refrigerate for up to
24 hours. To reheat, bake on a lined baking sheet in a
350ÅãF (175ÅãC) oven for 10 minutes.