Serves 4 (Makes almost 1 cup sauce and 18-20 balls)
Prep: 30 minutes
Cook: 18-20 minutes
Difficulty Level: Medium
For Tahini Dressing
- 1 small clove garlic
- ½ cup tahini
- 3 tbsp. freshly squeezed lemon juice
- About ½ cup water, divided or more as needed
- 1/4 tsp honey
- Salt, to taste
- 1 small red onion, cut into 4 pieces
- ¼ cup cilantro
- 1/3 cup curly parsley
- 3 cloves garlic
- 2 scallions, cut into 4 pieces each
- ½ pound dry chick peas, soaked and cooked according to package directions
- 1 1/4 tsp salt, or to taste
- Black pepper, to taste
- 1 tsp cumin
- Pinch of cayenne
- 2 eggs
- Vegetable oil, for frying
- In Braun’s Multiquick beaker attachment add the tahini, lemon juice, 3 tbsp. water, honey and garlic. Using the hand blender with the shaft attachment, blend until smooth on high speed. Gradually add the rest of the water to desired consistency. Blend well after each addition. Set aside sauce until falafel balls are ready.
- To make the falafel, add red onion to Braun’s Multiquick 2-cup attachment and finely chop, pulsing for about 30 seconds. Remove to a large bowl. Add cilantro, parsley, garlic and scallions to the chopper, and pulse about 15-20 times or until finely chopped. Add to the large bowl with the chopped red onions.
- Add ½ of the chilled cooked chick peas to the 2-cup chopper attachment and blend well on high speed. Add to large bowl with herbs and onions. Repeat with remaining chick peas. Add salt, pepper and cumin. Stir with your hands to combine.
- Then add 2 eggs and combine well with your hands.
- When ready to cook, fill a skillet with vegetable oil 1 ½ inches deep. Heat oil slowly over medium heat. Meanwhile, form falafel into about 18-20 balls, about 2 tbsp per ball. Add about 5 balls to the oil at a time and fry balls for about 2 to 3 minutes per side. Remove from oil when crisp all over and drain on paper towels. Serve hot with pita, salad and tahini sauce.