On International Falafel Day, Here's an Easy-To-Make Falafel with Tahini Dip

—Not On Website, Middle Eastern

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Ingredients

2 cups chick peas

1 cup fresh parsley leaves

3/4 cup fresh cilantro leaves

1/2 cup fresh dill

1 small onion

7–8 garlic cloves

Salt to taste

1 tbsp ground black pepper

1 tbsp ground cumin

2 tbsp toasted sesame seeds

4 tbsp tahini paste

1 no lemon juice

1 tbsp minced garlic

2 tbsp chopped parsley

Salt to taste

1/2 cup crushed ice

Directions

Place the dried chickpeas in a large bowl filled with water and soak overnight for 16-18 hours. When soft & ready, drain the chickpeas completely and pat them dry.

Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor. Run the food processor 40 seconds at a time until it gets coarsely crushed & mixed.

Transfer the mixture to a container and cover tightly to refrigerate for one hour.

Scoop tablespoonful of the mixture and form into patties (1/2 inch in thickness each) with wet hands as to form the patties. And tap sesame seeds onto the patties.

Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 2 to 3 minutes and medium brown on the outside.

Serve falafel hot with tahini sauce.

Place minced garlic with tahini paste & lime juice or lemon juice in the bowl of a food processor and blend.

Tahini sauce will first get thick as it emulsifies.

Add a little bit of ice and blend again until you reach the desired consistency similar to salad dressing. Add salt as per your taste.