Crispy Falafel Patties with Addictive Tahini-Yogurt Sauce
Falafel is one of my favorite things, and I love that this version doesn't need to be deep-fried…it makes it even easier to make. It's great to make a big batch and keep extras in the fridge for a quick snack. Serve the patties warm or room temp w the sauce, with pitas, greens, whatever you have.
Ingredients
Falafel Patties
- 4 c Cooked Chickpeas
- 1 bunch Scallions, coarsely chopped
- 1/4 c Chopped Fresh Parsley Leaves
- 1/4 c Chopped Fresh Cilantro Leaves
- 4 cloves Garlic, coarsely chopped
- 2 1/2 tsp Salt
- 1 tsp Ground Black Pepper
- 1 1/2 tbsp Ground Cumin
- 1/2 tbsp Ground Cinnamon
- 1 tsp Cayenne
- 10 tbsp All Purpose Flour (not heaping)
- Vegetable Oil, for frying
Tahini-Yogurt Sauce
- 1 c Yogurt
- 3 tbsp Tahini, stirred well
- 2 cloves Garlic, minced/grated
- 1 pinch Salt
Instructions
- Put the chickpeas in the bowl of a food processor fitted with the steel blade. Add all of the other ingredients except for the oil and process until the chickpeas are ground into coarse bits, scraping down the sides of the bowl and stirring as necessary. The mixture shouldn't be completely uniform — you want a crumbly texture — but you'll need to process it enough so that it binds together. Form heaping tablespoonfuls of the mixture into patties about 1/2 inch thick and 2 inches wide.
- Heat 1/4-inch oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 3 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then mix together the ingredients for the tahini-yogurt sauce. Serve the patties warm or room temp w the sauce, with pitas, greens, whatever you have…