Falafel with tahini sauce
By: Silvena Rowe
-
Falafel with tahini sauce
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
For a delicious and healthy Middle Eastern snack, try Silvena Rowe's falafel with tahini sauce and pitta bread
Ingredients
- 225g dried fava (broad) beans, soaked overnight
- 4 cloves Garlic, 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 chillies, deseeded and finely chopped
- 1 tsp ground Coriander
- 1 1/2 tsp Baking powder
- 3 tbsp water
- oil, for frying
For the 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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