Falafels with Tahini Dip | Vegan | GF

flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds more flavor and nutrients.

tahini

🥗Healthier: yogurt

💰Cheaper: peanut butter

Peanut butter is more affordable and adds creaminess.

Prepare 500 grams of dried chickpeas by soaking them in 2.5 liters of water for at least 8 hours or overnight.

Rinse the soaked chickpeas with clean water.

Peel the garlic and top and tail the spring onions.

Wash the fresh herbs and set them up for easy addition to the food processor.

Add the chickpeas, garlic, spring onions, and herbs to the food processor in layers for better mixing.

Blend the mixture in small batches, scraping down the sides with a silicon spatula for consistency.

Continue blending until all ingredients are used, adding a small amount of water if the mixture is not blending easily.

Once blended, add ground cumin, ground coriander seeds, ground black pepper, salt, and baking powder to the mixture and mix thoroughly.

If the mixture is too dry, add a little water; if too wet, add chickpea flour until it holds together without dripping when squeezed.

Fill a large pan with oil and heat over medium heat.

Using a falafel maker, spoons, or an ice cream scoop, drop formed falafel into the hot oil.

If falafel disintegrates, the oil is not hot enough; wash hot oil over the falafel for even cooking.

Avoid overcrowding the pan to maintain oil temperature.

Fry until golden brown, then drain excess oil on a cooling rack over an oven tray.

Prepare the tahini dip by mixing tahini, lemon juice, water, and salt in a medium-sized bowl; refrigerate to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens