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Falafel With Taratoor Sauce

5.0(38)

Falafel have got to be the tastiest little fritters ever devised by a cook - and they're good for you too! The Taratoor Sauce also makes a great dipping sauce for crudites, so don't just make it for falafel. The chickpeas do need to soak for at least 12 hours, so take that into consideration. Otherwise, very easy.

by evelynathens·published 2003-10-08

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Lunch/Snacks

Servings

(4–6)

Total time

35 min

prep 30 min

Calories / serving

711 kcal

Ingredients (28)

serves

500 ml dried garbanzo beans (absolutely not canned)
1 medium onion, quarteredonion
2 -3 garlic clovesgarlic
2 -3 slices stale breadbread
50 ml parsleyparsley
1/3 sweet red pepperpepper
10 ml saltsalt
3 ml black pepperpepper
10 ml cumincumin
10 ml oreganooregano
10 ml ground coriandercoriander
5 ml hot red pepper flakesred-pepper-flakes
20 ml flourflour
10 ml baking powderbaking-powder
50 ml waterwater
5 ml baking powderbaking-powder
125 ml waterwater
vegetable oil (for deep frying)
175 ml tahini, sesame seed paste, stir tahini before measuringtahini
1 garlic clove, crushedgarlic
1 1/2 to 2 lemon, juice oflemon
175 ml waterwater
5 ml saltsalt
50 ml finely chopped parsleyparsley
tomatoes, slices (optional)tomato
dill pickle slices (optional)dill
chopped parsley (optional)parsley
fresh spearmint (I hate to say optional, I think this is essential!) (optional)

01Place chickpeas in a large bowl, cover generously with water and soak overnight (at least 12 hours and up to 24).
02Drain chickpeas. Add onion, garlic, bread, parsley, and red sweet pepper. Run through the fine blade of a meat grinder. (You may process in food processor until mealy.) Add spices, flour, 10 mL (2 tsp) baking powder and water. Mix well.
03In a small dish mix the remaining baking powder and water. Use it to moisten the palm of your hands and form balls of the chickpea mixture the size of walnuts, then flatten a bit (basically a slightly flattened meatball shape).
04Deep fry in oil at medium high heat until golden brown.
05Serve piping hot (these can be made ahead and frozen- rewarm in the oven).
06Serving Suggestion: Using a 6-inch Arabic pita bread, lay 4-5 falafel (this depends on how big you've made them) down the length of the pita. Turn the pita over the falafel and using the heels of your hands, smoosh down on the falafels (not so hard that you totally melt them, but hard enough to flatten them somewhat). Open the pita again and add fixings of your choice. We like slices of tomato, dill pickle and a hearty sprinkle of parsley and LOTS and LOTS of fresh spearmint. Dress with sauce. Roll up as in a sandwich wrap and enjoy an extremely flavourful sandwich!
07For Taratoor Sauce: In a deep bowl beat the tahini with the crushed garlic and lemon juice until creamy. Add water bit by bit, beating well after each addition If using blender put all the ingredients in and blend. Add salt and parsley and stir. Taste and add more lemon juice if needed - the sauce should be tangy.
08Refrigerate until ready to use. This is also a great dip for crudites.

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Rich recipe — supports nutrition-aware planning.