Falafel with Tahini Sauce (Emeril Lagasse) |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Ingredients:
1 1/2 cups cooked and drained chickpeas |
1/2 cup finely chopped yellow onions |
2 tablespoons chopped fresh parsley |
1 tablespoon lemon juice, or water |
2 teaspoons chopped garlic |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne |
1/2 teaspoon baking powder |
6 tablespoons all-purpose flour |
4 cups vegetable oil, for frying |
warm pita bread, split in half lengthwise |
tahini sauce, recipe follows |
sliced tomatoes |
shredded lettuce |
1/3 cup tahini paste ( sesame seed paste) |
1/2 cup water, or more as needed |
1 to 2 tablespoons fresh lemon juice |
1 1/2 teaspoons minced garlic |
1/2 teaspoon salt |
pinch cayenne |
Directions:
1. Combine the chickpeas, onions, parsley, lemon juice, garlic, coriander, cumin, salt, turmeric, and cayenne in the bowl of a food processor. Process on high speed until it forms a smooth paste, scraping the sides of the bowl as needed. Transfer to a bowl and add the baking powder and flour. Adjust the seasoning, to taste. Refrigerate until firm, about 20 minutes.
2. Heat the oil to 360 degrees F. in a deep pot over medium-high heat.
3. With damp hands, shape the chickpea batter into balls about 1 1/2 tablespoons each and then flatten into patties. Fry in batches until golden brown, about 3 minutes. Drain on paper towels.
4. Open the pita bread halves and insert 2 or 3 falafel patties into each. Drizzle with the tahini sauce and layer the tomatoes and lettuce on top. Serve immediately.
5. Tahini Sauce:
6. In a blender, combine all the ingredients. Process on high speed to make a creamy sauce. Adjust seasoning, to taste, and serve with the falafel, as a dip or sauce for the sandwiches.
7. Yield: about 3/4 cup
|
|