Falafel with Tahini Dressing
Serves: 4 to 6
- 1 1/2 cups dried garbanzo beans, soaked overnight in 4 to 5 cups water Add to list
- 1/4 cup lemon juice Add to list
- 1/4 cup filtered water Add to list
- 1 yellow onion, finely chopped Add to list
- 3 cloves garlic, minced Add to list
- 3 to 4 teaspoons ground coriander Add to list
- 3 to 4 teaspoons ground cumin Add to list
- 1 tablespoon extra virgin olive oil Add to list
- 1 teaspoon salt Add to list
- 1/2 teaspoon pepper Add to list
- 1 1/2 teaspoons baking soda Add to list
- 1 bunch parsley, chopped Add to list
- 1/2 teaspoon Tabasco sauce or chili powder, to taste Add to list
- Virgin coconut oil, for frying Add to list
Rinse soaked garbanzo beans in cold water. Place in a food processor and process until chopped into small pieces, scraping down the sides as needed. Add lemon juice and water; continue to blend until finely ground, almost like a paste.
In a skillet, sauté onion, garlic, coriander and cumin in oil over medium heat for about 10 minutes. Combine all the ingredients except Tabasco sauce or chili powder and coconut oil in a mixing bowl, and mix well. Add Tabasco or chili powder to your taste.
Heat 1 to 2 tablespoons coconut oil in a frying pan. With a small ice cream scoop or a tablespoon, scoop out the mixture into small patties and place in the pan. Fry over medium heat for about 5 minutes on each side.
Serve the Falafel warm in pita bread or a flour tortilla wrap, with Israeli Salad and Tahini Dressing.
For Tahini Dressing
Makes about 1 1/2 cups
Combine all ingredients in a blender, and blend until smooth.
Recipe by, PCC Cooks instructor
Source: Demonstrated on September 5, 2008, during PCC Edmonds Grand Opening Days, along with: Israeli Salad