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!
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.