Falafel 2 & Tarator Bi Tahinin Sauce

Richardo Larrivee tv program

Falafel 2 & Tarator Bi Tahinin Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Flafel

  • 1

    cup dried chickpeas

  • ½

    cup fine bulgur

  • ¼

    cup all purpose flour

  • 2

    tsp baking powder

  • 2

    tsp salt

  • veg oil for deep frying

  • 1

    onion, coasley chopped

  • 8

    cloves garlic

  • juice of one lemon

  • ¼

    cup curly-leaf parsley

  • ¼

    cup cilantro

  • 2

    tsp ground coriander

  • 1

    tsp ground cumin

  • 1

    tsp ground cinnamon

  • ½

    tsp cayenne

  • Sauce

  • Juice of one lemon

  • 2

    tbsp tahini sesame paste

  • 1

    clove garlic, chopped

  • 1

    tbsp dijon mustard

  • 1

    tsp toasted sesame oil

  • 1

    egg yolk

  • ¾

    cup veg oil

  • 3

    tbsp water

  • salt & pepper

Directions

For the Falafel 1. Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well. 2. Place the chickpeas in a large pot.Cover with water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Drain well. Let cool. 3.In a bowl, combine the bulgur, flour, baking powder and salt. Set aside. 4.Heat the oil, setting the fryer on high. 5.In a food processor, finely chop the onion, garlic, parsley and cilantro with lemon juice. Add the chickpeas and spices and process until pureed. Add the bulgur mixture and pulse until smooth dough forms. 6.For each falafel, shape 2 tbsp of dough into a ball with your hands or two spoons. 7.Fry the falafel in batches of 6 to 8 until golden brown,about 5 minutes. Tarato Bi Tahini Sauce In a bowl, whisk together the lemon juice, tahini, garlic, mustard, sesame oil and egg yolk. While whisking constantly, add the veg oil in a thin stream, alternating with the water. Season with salt and pepper.


Nutrition

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