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Falafel with Citrus Tahini Sauce


Falafel Ingredients:

  • Chickpeas, dried 2 cups
  • Onion, roughly chopped 2 cups
  • Parsley, chopped 3⁄4 cups
  • Cilantro, chopped 3⁄4 cups
  • Salt 2 tsp.
  • Red chili flakes 2 tsp.
  • Garlic cloves 8 ea.
  • Cumin, ground 2 tsp.
  • Baking powder 2 tsp.
  • Chickpea flour 1⁄2 - 3⁄4 cups
  • Avocado oil, for frying as needed
  • Garnish
  • Lettuce head, shredded 1 ea.
  • Citrus Tahini Sauce (recipe follows) as needed
  • Micro Parsley as needed

Citrus Tahini Sauce Ingredients

  • Orange juice 7 oz.

  • Garlic, minced  2 large cloves

  • Oranges, zested 2 ea.
  • Tahini 10.5 ounces

  • Serrano, finely minced 2 ounces (optional)

  • Olive oil 10.5 ounces or 1 1/3 cups

  • Salt as needed


Falafel Instructions:

  1. Place the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches; soak overnight
    and then drain.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor. Add the parsley, cilantro,
    salt, red chili flakes, garlic, and cumin. Process until blended but not puréed—it should look mealy.
  3. Sprinkle in the baking powder and 1⁄2 cup of the chickpea flour, and pulse. Add enough so that the dough forms a
    small ball and no longer sticks to your hands. Refrigerate, covered, for at least an hour or overnight.
  4. Form the chickpea mixture into balls about the size of walnuts, using water to wet hands so the balls don’t stick.
  5. Heat 3 inches of oil to 375°F in a deep pot or wok and fry 1 ball to test. If it falls apart, mix a little flour into the falafel
    batter. Fry the balls until golden brown; drain on paper towels.
  6. Place a small mound of lettuce on a plate. Top with a falafel and drizzle of Tahini Citrus and garnish with micro

Citrus Tahini Sauce Instructions

  1. Combine all ingredients except the olive oil in a blender. Blend until smooth.
  2. Turn the blender to low speed and slowly pour in the oils to emulsify.
Download the recipe here