Falafel with Tahini Sauce

Name: Falafel with Tahini Sauce
Yield: makes about 2 dozen falafels
Ingredients: 2 cups dried chickpeas, picked through and rinsed; 1 small red onion, coarsely chopped; 4 garlic cloves, smashed; 1/2 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup coarsely chopped fresh cilantro; 1/2 cup coarsely chopped fresh mint; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon baking powder; 1 1/2 tablespoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; Canola oil, for frying; Tahini Sauce (recipe follows); 1/2 cup tahini (sesame seed paste); 1 tablespoon soy sauce; Juice of 1 lemon; 2 garlic cloves, minced; Pinch of kosher salt; (makes 1 cup)

December 9, 2011

Falafel, usually tucked into pita bread with lettuce, tomato, and tahini sauce, is one of the best-known Middle Eastern street foods. At home, falafels make a rustic hot hors d’oeuvre, with a bowl of creamy tahini sauce for dipping. These fry up just right: crunchy on the outside and fluffy in the middle. The baking powder gives the falafels a little lift so they don’t sit in your stomach like belly bombs! All the fresh herbs make for a vibrant flavor and super green color. The chickpeas need to soak for a bit, so plan accordingly. The falafels are amazing with Quick Pickled Vegetables (page 235).

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