Falafel: Chickpea Patties

2018-06-01
  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 1 pound dried chickpeas
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground coriander
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chile flakes, optional
  • Salt and pepper, as needed
  • 1/2 cup vegetable oil
  • 6 to 8 pitas, tops sliced open and lightly toasted
  • Shredded lettuce, as needed
  • Tomato wedges, as needed
  • Sliced red onion, as needed
  • Sliced cucumbers, as needed
  • Tahini Sauce, recipe follows
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 cup tahini
  • 1/2 cup water
  • 1/2 cup lemon juice

Method

Step 1

Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.

Step 2

Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.

Step 3

Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.

Step 4

Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.

Step 5

Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

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