Name: Falafel with Tahini
Prep time: 480 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cups dried chickpeas; 1 large onion; 1 cup fresh parsley; 0.75 cup fresh cilantro; 0.25 cup fresh dill; 6 cloves garlic; 2 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp cayenne pepper; 1 tsp baking powder; 2 tbsp sesame seeds; 1 vegetable oil; 0.5 cup tahini; 0.25 cup lemon juice; 6 pita breads; 1 cup pickled turnips; 2 cups chopped salad

Drain soaked chickpeas thoroughly. They should NOT be cooked - this is crucial for the right texture.

Process chickpeas, onion, herbs, and garlic in a food processor until finely ground but not pureed. You want some texture.

Add cumin, coriander, cayenne, salt, and pepper. Pulse to combine. Transfer to a bowl, cover, and refrigerate for 1 hour.

Stir in baking powder and sesame seeds just before frying.

Form mixture into 18-20 patties or balls. If mixture is too wet, add a tablespoon of flour.

Heat 2 inches of oil to 350F. Fry falafel in batches for 3-4 minutes until deep golden brown. Drain on paper towels.

Make tahini sauce: Whisk tahini with lemon juice, garlic, and water until smooth and pourable.

Serve falafel in warm pita with tahini sauce, pickled turnips, and fresh chopped salad.

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Falafel with Tahini

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Ahmed Al-Rashid

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