Falafels with Tahini Yogurt Sauce

prep time:: 6 hr
total time:: 6 hr and 15 minutes

Makes 12 servings

Sarah

ingredients

/2 cup (125 mL) dried chickpeas
1/2 cup (125 mL) finely chopped onion
2 tbsp (25 mL) chopped fresh parsley
1 clove garlic, minced
2 tbsp (25 mL) all-purpose flour
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each baking powder, salt and lemon juice
vegetable_oil for frying
12 mini-pitas
1 large radish, thinly sliced
Tahini yogurt Sauce:
1/3 cup (75 mL) Balkan-style plain yogurt
1/4 cup (50 mL) tahini
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) each minced fresh parsley and extra-virgin olive oil
1/4 tsp (1 mL) each salt and cayenne pepper

directions

1
In bowl, pour enough cold water over chickpeas to cover by 1 inch (2.5 cm); cover and soak for 4 to 24 hours. Drain well.
2
In food processor, coarsely chop together chickpeas, onion, half of the parsley and the garlic, about 30 seconds.
3
Add flour, cumin, baking powder, salt and lemon juice; pulse just until blended, about 10 seconds. Shape by heaping 1 tbsp (15 mL) into balls; flatten to 1/2-inch (1 cm) thickness. Arrange in single layer on rimmed baking sheet; cover and refrigerate for 2 to 12 hours.
4
Pour enough oil into heavy skillet to come 1/4 inch (5 mm) up side of pan; heat over medium-high heat. Fry falafel, turning once, until golden, about 4 minutes. With slotted spoon, transfer to paper towels to drain
5
Tahini Yogurt Sauce:
6
Meanwhile, in bowl, whisk together yogurt, tahini, lemon juice, parsley, oil, salt and cayenne pepper. Cover and refrigerate for up to 3 days.
7
Cut one-third off edge of each pita; open to form pocket. Stuff each with falafel and radish slice. Drizzle with yogurt sauce; sprinkle with remaining parsley.

notes

If making ahead: Let cool completely after fried; cover and refrigerate for up to 24 hours. To reheat, bake on greased rimmed baking sheet in 350°F/180°C oven for 10 minutes.

Source: Sarah