Chef Uno’s Herbed Falafel With Tahini Yogurt

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Oliver Tull loves a good Falafel. So who better to show the best Herbed Falafel around than Chef Uno?

Topped with a creamy and cool Tahini sauce, this dish is perfect for your next Spring party, picnic ,or even just to serve at home with family. Check it out!

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.

Herbed Falafel Ingredients:
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
1/2 cup fresh mint leaves
1 jalapeno (seeds removed for less spice)
⅓ cup pine nuts
1 cup chopped white onion
2 cloves garlic
1 teaspoon kosher salt
1 tablespoon fresh ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup olive oil
2 cups chick peas (drained and rinsed)
1 cup flour

1 - First, make the herb mix. In a food processor add cilantro, parsley, mint, jalapeno, pine nuts, onion, garlic, salt, pepper, cumin, olive oil and puree until smooth.
2 - Add the rinsed chickpeas into the food processor and coursely pulse until it becomes a sandy texture. Scrape down the sides of the bowl to ensure that mixture is evenly ground and herbs are combined.
3 - Place chickpea mixture into a bowl and fold in flour.
4 - Allow mixture to chill in refrigerator for 1 hour upto overnight.
5 - When ready to fry, heat 3 cups of vegetable oil to 350 degrees.
6 - Shape the falafel mixture into balls using a tablespoon measure and fry, in batches, until browned, about 3 minutes.
7 - Drain on paper towel until ready to eat.

Tahini Yogurt Ingredients:
1 cup Greek Yogurt
3 tablespoons tahini (sesame-seed paste)
1 teaspoon zest lemon zest
2 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 clove garlic, zested
Mix all ingredients in a bowl, cover and refrigerate for 30 minutes.