Falafel with Garlic Tahini and Shirazi
Ingredients:
For the Falafel:
2 cups dried chickpeas, soaked overnight (do not use canned chickpeas)
1 small onion, roughly chopped
4 cloves garlic, minced
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and freshly ground black pepper, to taste
1 teaspoon baking powder
2 tablespoons all-purpose flour
Vegetable oil, for frying
For the Garlic Tahini Sauce:
1/2 cup tahini
2 cloves garlic, minced
2 tablespoons lemon juice
Water, as needed for consistency
Salt, to taste
For the Shirazi Salad:
2 large cucumbers, diced
3 medium tomatoes, diced
1/2 red onion, finely chopped
1/4 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
Additional:
Middle Eastern flatbread (like pita or lavash)
Instructions:
Make the Falafel Mixture:
Drain the soaked chickpeas and add them to a food processor along with onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Process until the mixture is finely ground.
Transfer to a bowl, stir in baking powder and flour. Let the mixture rest for 30 minutes.
Prepare the Garlic Tahini Sauce:
In a small bowl, whisk together tahini, minced garlic, lemon juice, and salt. Gradually add water until you achieve a pourable consistency. Set aside.
Make the Shirazi Salad:
In a mixing bowl, combine cucumbers, tomatoes, red onion, mint, parsley, salt, and pepper. Toss well and set aside.
Form and Fry the Falafel:
Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
Form the falafel mixture into small balls or patties. Fry in batches until golden and crispy, about 4-5 minutes. Drain on paper towels.
Assemble the Falafel in Flatbread:
Warm the flatbread slightly on a skillet or in the oven.
Spread a generous layer of garlic tahini sauce on the flatbread.
Add a few falafel balls on top of the sauce, then top with Shirazi Salad.
Serve:
Fold the flatbread around the fillings or roll it up, and serve immediately.
