Falafel

By Tiller

Ingredients

• FOR THE FALAFEL;
• 1 cup dried chickpeas
• 1/2 cup fine bulgur
• 1/4 cup all purpose flour
• 2 tsp baking pwd
• 2 tsp salt
• veg oil for deep frying
• 1 onion coarsely chopped
• 8 cloves garlic
• juice of one lemon
• 1/4 cup parsley
• 1/4 cup cilantro
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp cayenne
• TARATOR BI TAHINI 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
• 3/4 cup veg oil
• water, 3 tbsp
• salt & pepper

Preparation

Step 1

FOR THE FALAFEL;

Place the chickpeas in a large bowl. Cover with cold water. Soak overnight at room temperature. Drain well.
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.

In a bowl, combine the bulgur, flour, baking powder and salt. Set aside.

Heat the oil, setting the fryer to high.

In a food processor, finely chop the onion, garlic, parsley and cilantro with the lemon juice. Add the chickpeas and spices and process until pureed. Add the bulgur mixture and pulse until smooth dough forms.

For each falafel, shape 2 tbsp of dough into a ball with your hands or two tsps.

Fry the falafel in batches until golden brown, about 5 minutes.

TARATOR BI TAHINI SAUCE;

In a bowlk whisk together the lemon juice, tahini, garlic, mustard. sesame oil and egg yolk. While whisking constantly, add the vegetable oil in a thin stream, alternating with the water. Season with salt and pepper.