Guest guest Posted March 20, 2006 Report Share Posted March 20, 2006 After an intense craving for falafels, I devised this recipe, along with the 2 sauces. Trust me, you might not ever want another strip- mall falafel ever again after trying this one. The flavor of the falafels is the perfect showcase for the spicy cilantro sauce, and the creamy cool tahini sauce. Although the recipe looks a bit long in the ingredients, trust me when I say it took about 1/2 hour from start to finish, including the frying. Falafels with Cilantro and Tahini Sauces Falafels 2 c chickpeas, drained 1/2 c onion, finely minced 2 tbsp fresh parsley, finely minced 2 tbsp lemon juice 3 cloves garlic, minced 1 tsp garam masala 1/4 tsp cayenne pepper 1/4 tsp salt 1/2 tsp baking powder 2 tbsp flour Tahini Sauce 1/3 c tahini 1/2 c water 3 tbsp lemon juice 2 cloves garlic, minced 1/4 tsp salt Cilantro Sauce 1/4 c fresh cilantro, chopped 3 cloves garlic, minced 2 green onions, chopped 1 tsp red pepper flakes 1/4 tsp salt pinch sugar 4 oz plain yogurt Combine all ingredients for falafels in food processor. (Or I just use a potato masher with the beans until nicely smashed, and then handstir in the remaining ingredients. I like to retain some of the texture) Set in refrigerator to chill while making sauces. Combine all Tahini sauce ingredients in food processor and blend until smooth. (*Note - by itself, right after it's made, this sauce will seem way too overwhelming to be good with anything. Trust me when I say it will become a fabulous member of the entire equation) Combine all Cilantro sauce ingredients, except for yogurt, in food processor and blend until smooth. Add yogurt, and pulse until well- blended. Heat oil in heavy frying pan. Make patties of falafel mixture, about 2 tbsp each. Fry on each side until crisp and browned. Drain on paper towels. Serve falafels in a pita with fresh lettuce, tomato, and onion with both sauces drizzled on top, by themselves with the sauce, or top a salad with them. Enjoy! Christiane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 > After an intense craving for falafels, I devised this recipe, Thanks, Christiane ;-) And you might want to try *my* falafel recipe in the 'Snacks, First Courses and Sandwiches' folder in the Recipes Files. I guarantee it's not from a strip mall! Love your sauces! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Hi i would like to try your falafel recipe, but i dont eat fried foods...can i bake it instead? thanks , " britton618 " <cl.britton wrote: > > After an intense craving for falafels, I devised this recipe, along > with the 2 sauces. Trust me, you might not ever want another strip- > mall falafel ever again after trying this one. The flavor of the > falafels is the perfect showcase for the spicy cilantro sauce, and > the creamy cool tahini sauce. > Although the recipe looks a bit long in the ingredients, trust me > when I say it took about 1/2 hour from start to finish, including the > frying. > > Falafels with Cilantro and Tahini Sauces > > Falafels > 2 c chickpeas, drained > 1/2 c onion, finely minced > 2 tbsp fresh parsley, finely minced > 2 tbsp lemon juice > 3 cloves garlic, minced > 1 tsp garam masala > 1/4 tsp cayenne pepper > 1/4 tsp salt > 1/2 tsp baking powder > 2 tbsp flour > > Tahini Sauce > 1/3 c tahini > 1/2 c water > 3 tbsp lemon juice > 2 cloves garlic, minced > 1/4 tsp salt > > Cilantro Sauce > 1/4 c fresh cilantro, chopped > 3 cloves garlic, minced > 2 green onions, chopped > 1 tsp red pepper flakes > 1/4 tsp salt > pinch sugar > 4 oz plain yogurt > > Combine all ingredients for falafels in food processor. (Or I just > use a potato masher with the beans until nicely smashed, and then > handstir in the remaining ingredients. I like to retain some of the > texture) Set in refrigerator to chill while making sauces. > Combine all Tahini sauce ingredients in food processor and blend > until smooth. > (*Note - by itself, right after it's made, this sauce will seem way > too overwhelming to be good with anything. Trust me when I say it > will become a fabulous member of the entire equation) > Combine all Cilantro sauce ingredients, except for yogurt, in food > processor and blend until smooth. Add yogurt, and pulse until well- > blended. > Heat oil in heavy frying pan. Make patties of falafel mixture, about > 2 tbsp each. Fry on each side until crisp and browned. Drain on paper > towels. > Serve falafels in a pita with fresh lettuce, tomato, and onion with > both sauces drizzled on top, by themselves with the sauce, or top a > salad with them. > Enjoy! > > Christiane > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 23, 2006 Report Share Posted March 23, 2006 Thank you muchas for this recipe! I introduced my husband to falafels last weekend (he'd never had them!) and he's in love with them. We used the boxed falafel mix to make ours, but this looks much better. We baked/broiled them, though, because we don't like fried foods. I don't have garam marsala in the house, though, any substitutes you'd suggest? Thanks!! Cath , " britton618 " <cl.britton wrote: > > After an intense craving for falafels, I devised this recipe, along > with the 2 sauces. Trust me, you might not ever want another strip- > mall falafel ever again after trying this one. The flavor of the > falafels is the perfect showcase for the spicy cilantro sauce, and > the creamy cool tahini sauce. > Although the recipe looks a bit long in the ingredients, trust me > when I say it took about 1/2 hour from start to finish, including the > frying. > > Falafels with Cilantro and Tahini Sauces > > Falafels > 2 c chickpeas, drained > 1/2 c onion, finely minced > 2 tbsp fresh parsley, finely minced > 2 tbsp lemon juice > 3 cloves garlic, minced > 1 tsp garam masala > 1/4 tsp cayenne pepper > 1/4 tsp salt > 1/2 tsp baking powder > 2 tbsp flour > > Tahini Sauce > 1/3 c tahini > 1/2 c water > 3 tbsp lemon juice > 2 cloves garlic, minced > 1/4 tsp salt > > Cilantro Sauce > 1/4 c fresh cilantro, chopped > 3 cloves garlic, minced > 2 green onions, chopped > 1 tsp red pepper flakes > 1/4 tsp salt > pinch sugar > 4 oz plain yogurt > > Combine all ingredients for falafels in food processor. (Or I just > use a potato masher with the beans until nicely smashed, and then > handstir in the remaining ingredients. I like to retain some of the > texture) Set in refrigerator to chill while making sauces. > Combine all Tahini sauce ingredients in food processor and blend > until smooth. > (*Note - by itself, right after it's made, this sauce will seem way > too overwhelming to be good with anything. Trust me when I say it > will become a fabulous member of the entire equation) > Combine all Cilantro sauce ingredients, except for yogurt, in food > processor and blend until smooth. Add yogurt, and pulse until well- > blended. > Heat oil in heavy frying pan. Make patties of falafel mixture, about > 2 tbsp each. Fry on each side until crisp and browned. Drain on paper > towels. > Serve falafels in a pita with fresh lettuce, tomato, and onion with > both sauces drizzled on top, by themselves with the sauce, or top a > salad with them. > Enjoy! > > Christiane > Quote Link to comment Share on other sites More sharing options...
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