Jain Falafel and Tahini Sauce recipe | Jain Lebanese recipe | Homemade By Jigisha

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt reduces calories while maintaining creaminess

Soak 1 cup chickpeas for 7-8 hours.

Chop 1/2 cup coriander and 3-4 green chilies, and add mint leaves.

Add 1/2 teaspoon baking soda and salt to taste to the soaked chickpeas.

In a mixer jar, blend the soaked chickpeas with the chopped coriander, green chilies, and mint leaves until coarsely ground, adding water as needed.

Transfer the mixture to a bowl and mix in the baking soda.

Form the mixture into medium-sized balls or patties.

Heat oil in a deep skillet over medium heat until hot.

Fry the falafel balls in batches, turning occasionally, until golden brown.

Remove the falafel and drain on a plate lined with paper towels.

For the tahini sauce, mix 1 cup fresh yogurt, 3-4 tablespoons tahini, juice of 1 lemon, salt to taste, and 1 tablespoon cumin in a bowl.

In a pan, heat 2 tablespoons olive oil and add cumin seeds until fragrant.

Blend the tahini sauce mixture until smooth, adding water if necessary.

Garnish the tahini sauce with chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens