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Tuesday, April 13, 2010 Sesame Seed Coated Falafel w/ Tahini Yogurt Dip

I tried this recipe for the first time a few weeks ago and it hit the spot! I've been asked to make it again, and SOON. So it's on the menu for this week.

1 1/3 c. dried chickpeas (I just use canned)
2 garlic cloves, crushed
1 red chile, seeded and finely sliced
1 tsp. ground corriander
1 tsp. ground cumin
1 tbsp. chopped fresh mint
1 tsbp. chopped fresh parsley
2 scallions, finely chopped
1 large egg, beaten
sesame seeds, for coating
sunflower oil, for frying
salt & pepper

Tahini Yogurt Dip:
2 tbsp. tahini
scant 1 c. plain live yogurt
1 tsp. cayenne
1 tbsp. fresh mint
1 scallion, finely sliced

Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain and rinse the chickpeas, then place in a pan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2 -2 hours until tender OR crack open a can of chickpeas, rinse them and pat them dry.

Make the tahini yogurt dip. Mix together tahini, yogurt, cayenne, pepper and mint in a small bowl. Sprinle the scallion and chopped mint on top and chill.

Combine the chickpeas with the garlic, chile, ground spices and herbs, scallions and seasoning, then mix in the egg. Place in a good processor and blend until the crumb mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.

Form the chilled chickpea paste into 12 patties with your hands, then roll each one through the sesame seeds to coat thoroughly.

Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.

Serve with the yogurt dip. I also served it with pita wedges, which tasted so good dipped in the yogurt dip too!

* from Whole Foods Kitchen cookbook

Posted by Jen :: 6:09 PM :: 1 comments

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