Falafel pita with tahini

Name: Vegetarian falafel recipe
Yield: 50
Ingredients: 500g dried chickpeas, soaked overnight in cold water, drained; 1 bunch flat-leaf parsley, leaves picked; 1 bunch coriander, leaves picked; 1/2 bunch dill, leaves picked; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 long green chilli, seeds removed, finely chopped; 2 tsp each ground cumin & coriander; 1 tsp baking powder; Vegetable oil, to fry; 1/4 red cabbage, shaved (we used a mandoline); 2 Lebanese cucumbers, finely chopped; Pita bread & pickled turnip, to serve; 1 cup (280g) tahini; 1/2 cup (125ml) lemon juice

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https://healthimprovements.info/recipes/vegetarian-falafel-recipe/yeft8zfq — Falafel pita with tahini

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by Mat Lindsay

Oct 11, 2019

This recipe will show you how to make the perfect falafel from scratch.

500g dried chickpeas, soaked overnight in cold water, drained
1 bunch flat-leaf parsley, leaves picked
1 bunch coriander, leaves picked
1/2 bunch dill, leaves picked
1 onion, finely chopped
2 garlic cloves, crushed
1 long green chilli, seeds removed, finely chopped
2 tsp each ground cumin & coriander
1 tsp baking powder
Vegetable oil, to fry
1/4 red cabbage, shaved (we used a mandoline)
2 Lebanese cucumbers, finely chopped
Pita bread & pickled turnip, to serve

Tahini sauce (makes approx. 600mL)

1 cup (280g) tahini
1/2 cup (125ml) lemon juice

Method

1.

For the tahini sauce, place ingredients and 1 cup (250ml) water in a blender with and whiz until smooth and combined. Season to taste and set aside until ready to use.
2.

Place one-third of the chickpeas, herbs, onion, garlic and ½ cup (125ml) water in a blender and whiz to a paste. Place the remaining chickpeas, chilli, spices and baking powder in a food processor and pulse until roughly chopped (a few chunky pieces are good). Transfer to a large bowl, add the chickpea paste mixture and stir to combine. Season to taste.
3.

Half-fill a large saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). Meanwhile, shape heaped tablespoons of falafel mixture into rough 4cm balls and place on a tray. Repeat with remaining mixture. Fry in batches, stirring and turning occasionally, for 1-2 minutes until golden and cooked. Drain on paper towel.
4.

Season to taste. Repeat with remaining falafel mixture. (Cooked falafel can be frozen and stored in an airtight container for up to three months.)
5.

Place some falafel in the middle of a piece of pita bread. Scatter over some cabbage, cucumber and pickled turnip, and spoon over tahini sauce. Alternatively serve falafel on a platter with pita bread and tahini sauce on the side.