1/4 teaspoon cayenne pepper and crushed red pepper flakes
1 1/2 teaspoon salt
1 teaspoon pepper
Tahini Sauce
2 garlic cloves peeled
1 cup Tahini paste
1/3 cup cold water
1/2 teaspoon salt
optional mint leaves, or parsley finely minced
Instructions
If you cannot obtain the small, split peeled fava beans, use
1/3 cup of the large beans, called broad beans. After
soaking these, you must peel them.
Place the dried chickpeas in a large bowl and fill with water.
Add a pinch of baking soda. Do the same (water and baking
soda) in another bowl for the dried fava beans. Soak
overnight. The baking soda reduces any bitterness from the
beans. The following morning, drain the peas and beans and
allow to dry on paper towels. You do not want a lot of
moisture in the peas and beans when you make falafel. One
cup dried chickpeas will yield two cups of chickpeas after
soaking. One-half cup dried fava beans will yield one cup of
fava beans after soaking.
Add the garlic cloves to a food processor. Cut the peeled
onion into wedges and add to the food processor. Mince well
together.Add the soaked, drained chickpeas (1 dried cup = 2
soaked cups) and the soaked , drained fava beans (1/2 cup
dried beans = 1 cup soaked beans) to the food processor.
Grind and continuously push the peas/beans down so that
they grind evenly. You want a grain like consistency, NOT a
paste
Transfer all the mixture to a large clean bowl and add the
spices. Mix well using a spatula. The consistency should be
loose and grain-like, but should stick together when you
squeeze some of the mixture. Set aside for frying
Tahini SauceAdd the peeled garlic cloves to a food processor
and mince.
Stir the Tahini paste well to incorporate the oil and paste
together. Measure out one cup of the paste. Add to the
minced garlic in the food processor.
Add cold water. Mix together well by food processing.
Cut lemons in half. Use either 3 or 4, depending on their
juiciness. Either squeeze directly into the food processor
mixture or use the juicer, if your food processor has this
feature.
Add the sea salt and mix again. Stir the mixture a few times
between processing to incorporate any paste that has settled
to the bottom. The sauce should be fluid but not too thin
and very runny, and not so thick that it is gloppy.
Refrigerate and set aside. You may also add fresh mint
leaves and/or fresh parsley leaves, if you wish to the Tahini
sauce.
Serve this sauce over the Falafels
Originally Submitted
8/18/2013
0 Out of 5 from
0 reviews
You can add this Falafel Fried Chickpea balls or patties recipe to your own private DesktopCookbook.