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Falafel with Lemon-Tahini Dressing

Falafel with Lemon Tahini Dressing

Falafel adapted from Tory Avey, Lemon Tahini dressing adapted from Angela Liddon. This recipe does take some planning-you MUST use dried chickpeas and soak them overnight (Canned beans won't work for this one) so be sure to plan ahead!
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
Servings 36 pieces
Author Lane with Two Spoons

Ingredients

  • FOR FALAFEL
  • 1 pound dried chickpeas
  • 1 cup onion roughly chopped (approximately 1 small onion)
  • 1/2 cup parsley roughly chopped
  • 1/4 cup cilantro roughly chopped
  • 4 cloves garlic
  • 1 1/2 Tablespoon flour
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • Canola oil for frying
  • FOR LEMON TAHINI DRESSING
  • 1 garlic clove
  • 1/4 cup tahini
  • 1/2 cup lemon juice Approximately 3 large lemons
  • 3 Tablespoons nutritional yeast
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt

Instructions

  1. TO MAKE THE FALAFEL:
  2. Place 1 pound of dried chickpeas in a large bowl and cover with several inches of water. Allow to soak overnight (they will get much larger in size).
  3. After 12-24 hours, drain and rinse the chickpeas.
  4. Place chickpeas into the bowl of a large food processor along with the onion, garlic, herbs and spices.
  5. Pulse your food processor until the mixture turns into a coarse meal, and holds together. You may have to scrape the walls of your food processor bowl multiple times to incorporate all of the ingredients.
  6. Remove chickpea mixture and place in a large bowl.
  7. Stir chickpea mixture with a fork to ensure a similar texture throughout.
  8. Cover with plastic wrap and refrigerate for 1-2 hours.
  9. Line a baking sheet with parchment paper and set aside.
  10. Remove bowl from refrigerator and using a small scoop, form balls of the chickpea mixture.
  11. Place the balls on the parchment lined baking sheet.
  12. Fill a dutch oven (or other high walled pot) with approximately 2 inches of canola oil (you could also use vegetable oil or grapeseed oil).
  13. Heat oil on medium-high to a temperature of 300ºF. I used a candy thermometer to keep oil at a consistent temperature.
  14. Using a spoon, drop a falafel ball in the center of the pot of oil to test the oil temperature. Cook 5-6 minutes, rolling falafel at least once to brown all sides.
  15. If falafel browns faster than this, turn down heat so that the falafel will cook all of the way through.
  16. With a spider or slotted spoon, remove cooked falafel to a paper towel lined plate or baking sheet.
  17. Continue cooking balls of falafel in batches of 6 or 7 falafel at a time, trying to keep the oil temperature fairly constant.
  18. Serve hot.
  19. TO MAKE THE LEMON TAHINI DRESSING:
  20. Add the garlic to your food processor or high speed blender (I use my Vitamix blender), process until the garlic is a paste.
  21. Add remaining dressing ingredients and process until smooth.
  22. Place in a glass container and keep in refrigerator for up to one week.
  23. Serve over falafel.