Falafels

This was my first experience making falafels. I didn’t have any tahini, so I made a cucumber-yoghurt sauce, which worked quite well.

Falafels

 

1 cup dried chick peas

1 medium onion, finely chopped

2 tbsp each parsley and cilantro

1 tsp each salt, paprika, cumin, and garlic powder

1/2 tsp chili powder

4-6 tbsp flour

1 tsp baking powder

coconut oil, for cooking

Cover chick peas with two inches of water and soak overnight. Drain chick peas and process in food processor until well blended, but not pureed. Remove to a bowl and add all remaining ingredients, except oil. Give dough a gentle squeeze, it should hold together easily, but not stick to your hands. If it is still sticky, add more flour. Chill, covered, for several hours. Form the mixture into 1 1/2 inch balls and flatten slightly into small patties. Heat coconut oil in skillet to a depth of 1/8 to 1/4 inch. Cook 3-4 minutes per side, until crispy and golden brown. Serve in pitas or other flatbread, drizzled with Cucumber-Yoghurt Sauce.

Cucumber-Yoghurt Sauce

• 1/2 cup yoghurt
• 2″ chunk of cucumber, grated and squeezed dry
• 1/2 tsp garlic powder
• 1 tbsp each cilantro and mint
• 1 tbsp onion
• 1/2 tsp dijon mustard
• splash of lemon juice
• salt and pepper, to taste

Mix all ingredients and allow flavours to meld at least 1 hour.  Drizzle generously over falafels.

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