Ingrédients pour Falafel With Tahini And Cilantro Sauces
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1/2 cup chopped onion
- Parsley
- Fresh Lemon Juice
- Garlic Cloves
- Coriander
- Cumin
- 1/4 teaspoon salt
- Pepper
- Turmeric
- Cayenne
- 1/2 teaspoon baking powder
- 1/4 cup all-purpose flour + 1/4 cup additional flour
- 2 tablespoons vegetable oil + about 2 inches for frying
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 cup packed cilantro leaves
- Green Onions
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 2 tablespoons peanut oil
- 1 teaspoon sugar
- Pita Bread
- Shredded lettuce (amount to taste)
- Diced Tomato
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Comment préparer Falafel With Tahini And Cilantro Sauces
- In a food processor, combine 1 (15-ounce) can chickpeas (drained and rinsed), 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup all-purpose flour, and 1 tablespoon olive oil. Pulse until a coarse paste forms.
- Stir in an additional 1/4 cup of flour, mixing well to form a slightly sticky dough.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- While the falafel mixture chills, prepare the tahini sauce: In a blender or food processor, combine 1/2 cup tahini, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic (minced), 1/4 teaspoon salt, and a pinch of cayenne pepper. Blend until smooth and creamy. Transfer to a squeeze bottle.
- Prepare the cilantro sauce: In a blender or food processor, combine 1 cup packed cilantro leaves, 2 cloves garlic (minced), 1/4 cup chopped red onion, 1/2 teaspoon red pepper flakes (or more, to taste), 2 tablespoons peanut oil, 2 tablespoons vegetable oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon sugar. Blend until smooth. Transfer to a squeeze bottle.
- Preheat oven to 250°F (120°C). Wrap several pitas in a damp paper towel and place them in the oven to keep warm.
- Heat about 2 inches of vegetable oil in a heavy-bottomed skillet over medium-high heat. The oil should be hot enough that a small piece of falafel mixture sizzles immediately when dropped in.
- Using a spoon or small ice cream scoop, form 2-tablespoon portions of the falafel mixture into small patties.
- Carefully add 3-4 falafel patties to the hot oil, ensuring not to overcrowd the pan. Fry for 2 minutes per side, or until golden brown and crispy.
- Remove the falafel from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat steps 8-10 until all the falafel mixture is used.
- Slice the warm pitas open. Fill each pita with shredded lettuce and diced tomatoes.
- Top with 3 falafel patties, a generous squirt of tahini sauce, and a squirt of cilantro sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
4g
Fat
90g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Sauces Lunch Main Dish Condiments Etc Beans Asian Middle Eastern Easy Beginner Cook Dinner Party Kid Friendly Vegan Vegetarian Food Processor Blender Deep Fry Dietary Sandwiches Comfort Food Chick Peas Garbanzos Savory Sauces Taste Mood Equipment Small Appliance Technique
