I love homemade falafel and when you make it yourself it is also gluten free. Most store bought falafels are made with wheat flour, this recipe is wheat free! And in addition to the Tahini be sure to serve with lots and lots of hummus and salad.
1 hr 25 min
about 2 1/2 dozen
450g/1lb canned cannellini beans, drained
350g/12oz dried canned chickpeas
1 yellow onion, finely chopped
1 small fresh red chilli, deseeded and chopped
25g fresh parsley leaves
25g fresh coriander/cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
Pinch of cayenne pepper
2 teaspoon salt
2 tbsp water
salt and pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional
Lemon wedges to serve
200ml tahini paste
2-3tbsp, or more if necessary, lemon juice
2 small cloves garlic, minced
1-2tbsp cup water, as needed
1/2 to 3/4 teaspoon salt
- Drain and rinse both the cannelini beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, coriander/cilantro, garlic, cumin, salt and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together – you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.
- Preheat at least 3-inches of oil in a saucepan or a deep-fryer to a high heat.
- Scoop the bean-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile – do not drop them or they will fall apart.)
- Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.
- Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.