Crunchy Falafel with Tahini Sauce

These falafels are to die for – crunchy, light, airy – the secret baking soda and bubbly water!! I fried them in a small sauce pan and did 2 – 3 at a time.

  • 1 c dried chickepeas, soaked overnight
  • 1/2 onion
  • 4 cloves garlic
  • 1/4 c parsley
  • 2 tbsp cilantro
  • 1 tbsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp pepper
  • 1/8 tsp cardomom
  • 1/2 c sparkling water
  • 1/2 tsp baking soda
  • 2 – 3 c peanut oil

Combine all ingredients except water water, baking soda and oil in a food processor and pulse until finely ground. Scrape into a bowl and gently stir in baking soda and water. Chill for 1 hour.

Pour 2 – 3 inches of oil in a small saucepan fitted with a deep fry thermometer, heat to 350. Scoop 2 tbsp and form into a ball gently drop into the oil and fry for 1 – 2 minutes until golden. Use a slotted spoon to remove abs drain on some paper towel. Repeat.

Tahini Sauce

  • 1/4 c Tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 c water

Combine in a blender, blend until smooth, use more water to thin if needed.

Serves with Tabbouleh, baba ghanoush, halved cherry tomatoes and Tahini Sauce.