Herb-Infused Falafel

Updated at: Mon, 19 Feb 2024 04:59:59 GMT

Step 1

Place the chickpeas in a saucepan covered with water. Bring to a boil over tinh heat, reduce heat to low, cover, and Simmer for about 1 hour, or unt tender. Drain.

Step 2

Place the chickpeas, mint, cilantro, parsley, onion, and garlic into a food processor and mix until a smooth paste forms. Mix in ½2 cup (120 ml) water or enough to make mixture wet and loose it should resemble the thickness of a thin paste. Add the cumin, coriander, cayenne, salt, and pepper. Stir in the baking powder and mix to incorporate. Spoon the mixture into a bowl and let stand at room temperature for 1 hour.

Step 3

Pour 3 inches (7.5 cm) of oil in a large frying pan over medium heat. The oil is hot enough to fry when a piece of bread dropped in will turn golden and float to the top. Using two teaspoons, gather the paste in one spoon and carefully push it off with the other spoon, forming a round patty, into the oil. While the falafel is frying, sprinkle a few sesame seeds on the uncooked side. Repeat the process until the pan is full, leaving a ½-inch (1.3 cm) space between each falafel. Fry until dark golden brown, about 5 minutes, turn over, and fry the other side until it is the same color.

Step 4

Line a platter with paper towels. Using a slotted spoon, lift the falafel out of oil and drain on a plate lined with paper towels. Repeat with remaining dough. Serve warm in halved pieces of pita with tomatoes, cucumber, cheese, and tahini sauce.

Step 5

To make the tahini sauce: Combine the tahini, garlic, lemon juice, and vinegar together in a medium bowl, mixing well. Add water, one tablespoon at a time, to thin the sauce to a syrupy consistency. Stir in cayenne. Cover and store in refrigerator until needed.

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