This recipe is also another first for me. I am making these to serve with my Quinoa Tabbouleh. I am forgoing the pita, of course, since I have yet to find a vegan and gluten-free pita.
Original recipe came from AllRecipes.com here, and the Tahina recipe was from one of the comments on the recipe.
- 1 lb dry garbanzo beans (chick peas)
- 1 onion, quartered
- 1 potato, peeled and quartered
- 4 cloves of garlic, minced (I omitted this obviously)
- ½ cup cilantro leaves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons salt
- ½ teaspoon ground pepper
- ½ teaspoon cayenne pepper
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon flour (gluten-free, of course)
- 2 teaspoons baking soda
- 2 cups canola oil, for frying
- Rinse the chick peas in cold water and discard any bad ones. Place in a large pot, and cover with water. Let soak 24 hours, rinse again.
- Place the soaked beans, onion, and potato in food processor. Cover and process until finely chopped. Leave about 1 cup of bean mixture in food processor and put the rest in a bowl and set aside. To the 1 cup reserved in food processor add garlic, cilantro, coriander, cumin, salt, pepper, and cayenne. Process on low to blend thoroughly. Return the rest of the garbanzo bean mixture to the food pro and add lemon juice and olive oil. Process until the mixture turns into a coarse meal. Cover and refrigerate for 2 hours.
- Once the mixture sits for 2 hours, stir the baking soda into the garbanzo bean mixture until evenly blended. Using damp hands, form the mixture into 1½ inch balls. (I am assuming at this point the flour gets mixed in, but the original recipe doesn’t mention it anywhere in the steps.)
- Pour the canola oil into a wok or deep pan to about 2 inches deep. Heat over med-hi heat. Cook falafel balls, turning so all sides are evenly browned, about 5 minutes. Remove from oil and drain on paper towels.
- (You can use 3 x 15 oz cans of chick peas in place of dried chick peas but apparently it won’t be the same.)
- 1 small clove garlic, crushed
- 1/2 of a juicy lemon
- 1/4 cup tahina
- 1/4 teaspoon salt or to taste
- 1-2 tablespoon of room temp water
Whisk together, adding more water if needed until it is a drizzling consistency. Drizzle over falafel or use in falafel sandwiches.