How to make homemade Falafels - Ristha's Eatery
Ingredients:
1 can chickpeas, drained
2 cloves garlic, roughly chopped
1/2 yellow onion, roughly chopped
1/2 a cup freshly chopped parsley
1 tablespoon ground cumin
1 teaspoon chilli powder or one fresh chilli
1/2 a cup fresh coriander
2 tbsp. all-purpose flour
1 teaspoon Himalayan salt or to taste
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
A food processor fitted with a metal blade, combine chickpeas, garlic, onions, parsley, cumin, coriander, and flour and season with salt and pepper. Do not over blend!
Pulse until mixture is coarse and mealy.
Form mixture into falafel balls about 2" in diameter, squeezing to compact.
Transfer to chill in the refrigerator while oil heats.
Fry falafels until golden, then transfer to a paper towel-lined plate and season immediately with salt if needed.
To make the yogurt sauce In a medium bowl, whisk together yogurt, dill, lemon juice and oil. Season with salt and pepper.
To make the tahini sauce whisk together tahini, garlic, lemon juice, and warm water, season with salt.
(If you prefer a thinner sauce, whisk in more warm water 1 tablespoon at a time.)
Serve falafels in a pita with tomatoes, lettuce and cucumber and drizzle with either sauce.
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