Print
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.
