UKTV recipes
Silvena Rowe from Food Uncut
For a delicious and healthy Middle Eastern snack, try Silvena Rowe's falafel with tahini sauce and pitta bread
 

Falafel with tahini sauce

Method

 
1. To make the sauce, place all the ingredients in a small bowl and mix well. Season to taste.

2. For the falafel, drain the beans and place two thirds of them in a saucepan with fresh cold water. Bring to boil and simmer for 20 minutes until tender, then drain and reserve.

3. Place the remaining uncooked beans in a food processor and pulse until smooth. Transfer to a bowl and place the cooked beans in the processor. Add the garlic, spring onion, parsley, cumin, mint, green chilli, coriander and baking powder and blitz to a puree. Mix well and season with salt and pepper.

4. Add the uncooked pureed beans to that mixture and mix again. Shape into balls no larger than a walnut and flatten each into a smallish disk, about 2cm thick.

5. Have the oil really hot in a frying pan and drop the falafel disks gently into the pan, just a few at a time to cook for about 6-8 minutes, turning until evenly browned on all sides.

6. Remove with a slotted spoon onto kitchen paper and drain, then arrange on a serving plate and pour some tahini sauce over them. Serve warm.

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easy
 
vegetarian quickcook
Prep: 20 min
Cook: 10 min
 
 

Ingredients

225g dried fava (broad) beans, soaked overnight
4 garlic cloves, crushed
4 Spring onions, chopped
1 small bunch Parsley, chopped
1 tsp Cumin seeds, toasted and crushed
1 small bunch Mint, chopped
1 small green chilli, deseeded and finely chopped
1 tsp ground coriander
1 1/2 tsp Baking powder
3 tbsp water
oil, for frying

For the tahini sauce

100ml plain yogurt
50ml tahini paste
2 garlic cloves, crushed
1 lemon, juice only
 

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