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This easy to make and delicious homemade falafel recipe is served in pita bread and topped with a thick, tangy tahini-yogurt sauce!
Appetizer, Main Course
For the falafel:
small red onion
of cooked chickpeas
or 1 drained can of chickpeas
of parsley 1/2 cup mint
zest of 1 lemon
For the tahini sauce:
the juice of 1 lemon
Add everything except the flour to the bowl of a food processor and pulse until they are roughly blended. You want texture, not a completely smooth paste. Add in the flour and pulse just to blend.
Transfer to a bowl and cover with plastic wrap and chill for an hour or so.
Using a scoop or tablespoon, form the falafel into regular sized balls, and flatten slightly to form patties. Add more flour if your mix is too wet to work with.
Pre-heat a couple of tablespoons of oil in a saute pan and cook the falafel till golden on one side, then flip and cook another few minutes. Drain on paper towels while you cook the rest.
For the sauce, blend the yogurt with the tahini and lemon juice.
Serve the falafel in pita bread with the tahini-yogurt sauce drizzled over it, or on the side.
https://theviewfromgreatisland.com/falafel/ August 23, 2011