Falafel With Tahini Sauce
- TAHINI SAUCE:
- 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
- 1/3 cup tahini paste (sesame seed paste)
- 1/2 cup water or more as needed
- 1 tablespoon fresh lemon juice - (to 2)
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 pinch cayenne
- Sliced tomatoes for serving
- Shredded lettuce for serving
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.
Heat the oil to 360 degrees in a deep pot over medium-high heat.
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.
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.
For the Tahini Sauce: 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. (Makes about 3/4 cup)
This recipe yields about 8 servings.