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Falafel with Tahini Dip Recipe | |
Vegetarian | |
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Ingredients:
1 cup dried chickpeas (garbanzo beans)2 tablespoons onion, minced 1 clove garlic, minced 1 teaspoon cumin 1 teaspoon baking powder 2 tablespoons parsley, finely chopped 1/4 cup water Oil for frying For Tahini Dip: 1/2 cup tahini 1/4 cup water 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1 clove garlic, crushed
Directions:
1. Soak chickpeas overnight or for at least 6 hours.2. When ready to cook, in a deep frying pan over medium-high heat, bring about 2 inches of oil to 350°F. On a baking sheet, place crumpled paper towels to drain falafel as they cook. 3. Drain chickpeas and place in a food processor; process until beans are very finely ground. 4. Add onion, garlic, cumin, baking powder, and parsley. Process adding water a tablespoon at a time until mixture holds together when a spoonful is pressed in your hand. 5. Shape heaping tablespoonfuls of chickpea mix into slightly flattened disks. 6. Cook in preheated oil for 3-5 minutes or until golden on both sides. Remove to prepared baking sheet. 7. Serve with Tahini Dip. Tahini Dip 1. In a small bowl, whisk together tahini and water until smooth. 2. Add lemon juice, salt, and garlic. 3. Keep in an airtight container and use within 3 days. Serves 4
As far as I'm concerned, falafel should be a food group unto itself. And even though it's deep-fried, it feels healthy, so I consider it a no-guilt junk food. It's super cheap to buy bulk dry garbanzo beans, so this is a good option for the budget-conscious.
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