- 4 cups cooked chick peas(ok to used canned. Two 15 oz. cans will provide the right amount)
- 4 medium cloves of garlic, minced
- 2 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. salt
- ½ cup finely minced onion or 6 scallions mince
- ¼ cup (packed) minced parsley
- ¼ cup water
- 1 tbs lemon juice
- A few dashed of cayenne
- 1/3 cup flour
- Oil for frying
1) Rinse chick peas, and drain them well
2) Combine all ingredients except flour in a food processor or a medium sized bowl and process-or mash-until you have a uniform batter
3) Add flour, and stir until thoroughly combined. You can cook the Falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.
4) Heat a heavy skillet and add about 3 Tbsp oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoons of batter into the pan, flattening each side, until golden and crisp. Add small amounts of extra oil to the pan as needed through out the cooking.
5) Place the cooked Falafel on a plate lined with paper towels and if necessary keep warm in a 300 degree F oven until serving time.
Dairy Free-Tahini Sauce
- ¾ cup sesame tahini
- 5 tbs fresh lemon juice
- 1 small to medium garlic clove, minced
- ¾ to 1 ½ cups water (depending on desired thickness)
- ½ to 1 tsp salt to taste (will vary with amount of water used)
- A handful of very finely minced fresh parsley
- Optional: Cayenne to taste
1) Place the tahini, lemon juice, and garlic in a food processor fitted with the steel blade. (You can also use a blender) Begin to process.
2) Keeping the motor running slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick /thin as you want it, turn off the machine.
3) Transfer to a small bowl or container, and season to taste with salt, parsley, and if desired, cayenne. Cover tightly and refrigerate until ready for use.