Categories: Middle Eastern
Ingredients
- Falafel Patties:
- 1 small yellow onion
- 1 garlic clove
- 19 oz. can chickpeas, drained and rinsed
- Handful of fresh flat-leaf parsley
- 1/2 tsp sea salt
- Black pepper
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 3 tbsp all-purpose flour
- Canola oil
- Dipping Sauce:
- 1/4 cup tahini
- 1/4 cup plain Greek yogurt
- Juice of 1 lemon
- 1 tsp chopped fresh flat-leaf parsley leaves
- 1/2 tsp pure maple syrup
- Sea salt and black pepper
Directions
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Make the falafel: Place the onion and garlic in the bowl of a food processor and pulse to roughly chop them. Add the chickpeas, parsley, salt, pepper, cumin, coriander and flour. Pulse a few times, until just combined—the mixture should be a little chunky. Transfer to a bowl, cover, and chill in the fridge at least 4 hours and up to 2 days.
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When ready to cook the falafel, shape the chilled mixture into 20 patties. They should be the size of sliders.
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Line a dish with paper towels. Heat 1/4 inch of oil in a medium skillet over medium heat. Working in batches, fry the patties until deeply golden underneath, 2 to 3 minutes. Turn and cook on the other side until deeply golden, 2 to 3 minutes more. Transfer to the paper towel-lined dish to drain.
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Meanwhile, make the dipping sauce: Combine the tahini, yogurt, lemon juice, parsley and syrup in a small bowl. Whisk until smooth and well blended, adding a few drops of water to thin out to the desired consistency. Season with salt and pepper.
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Serve the hot falafel with the dipping sauce.