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Ingredients (Slightly UPDATED VERSION)
3/4 cup dried chickpeas
3/4 cup dried split fava beans (or dried chickpeas if you don’t have split fava beans)
4 garlic cloves
1 small onion, coarsely chopped
1 green onion, coarsely chopped
1 tsp dried mint
1 1/2 tsp cumin
1 1/2 tsp coriander
1 1/2 tsp sea salt (or to taste)
1/2 tsp pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp fresh lemon juice
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
Sesame seeds
- Tahina Sauce:
1/2 cup tahini paste
1/2 cup warm water
1/4 cup fresh lemon juice
1/4 tsp each of dried mint and cumin (optional)
1 minced garlic clove
1/2 tsp sea salt
1/4 tsp pepper
Directions
- In a bowl, add the chickpeas and fava beans. Pour around 4 cups water to cover. Soak overnight.
- In a food processor, mix all ingredients except sesame seeds together.
- Mix until a paste forms. Refrigerate for about an hour. Meanwhile, whisk all the tahina sauce ingredients together until smooth, refrigerate until ready to serve.
- With a tablespoon cookie scoop, for patties, then press some sesame seeds onto tops.
- Deep-fry for around 3 minutes, or until the falafels are nicely browned. Enjoy them with tahini sauce, and in some pita bread with onions, lettuce, tomatoes, and Arabic pickled turnips.
These are wonderfully delicious but the didn’t get a crispy outside in the deep fryer at 225 degrees F. Did I miss something? I really want to get this right