Chickpea Falafel Balls with Tahini Sauce
Chickpea Falafel Balls with Tahini Sauce
Cooking Instructions
- 1
Rinse chickpeas well. Put chickpeas in a large bowl and cover with clean water by 3 to 4 inches — they will triple in volume as they soak. Soak for 24 hours.
- 2
Drain beans well and transfer to a food processor; pulse until it reaches a bread crumb texture but not puréed; add water tablespoon by tablespoon if necessary to allow the machine to do its work, but keep the mixture as dry as possible. Transfer to a bowl.
- 3
Put rest of ingredients in the food processor and process into a slurry.
- 4
Add mixture to chickpeas and mix well. Taste and adjust seasoning.
- 5
Fill a deep fryer or deep saucepan with at least 2 to 3 inches of oil (more is better) in a large deep saucepan. Turn heat to medium high and heat oil to about 350 (a pinch of batter will sizzle immediately; a piece of falafel will sink halfway to the bottom, then rise).
- 6
Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time per batch will be less than 3 minutes, depending on size.
- 7
To make the tahini sauce, combine all ingredients. Adjust water to reach desired consistency.
- 8
Serive hot or at room temperature with tahini sauce.
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