Ingredients
- chickpeas 400.0 g
- onion 100.0 g
- garlic 20.0 g
- parsley 40.0 g
- cilantro 40.0 g
- ground cumin 2.0 tsp
- ground coriander 1.0 tsp
- Cayenne Pepper 0.5 tsp
- table salt 1.0 tsp
- ground black pepper 0.5 tsp
- Cornstarch 30.0 g
- canola oil 500.0 ml
- tahini 120.0 g
- garlic 5.0 g
- Water 60.0 ml
- table salt 0.25 tsp
- lime 45.0 ml
Cooking Instructions
Drain the chickpeas thoroughly and pat dry with paper towels to ensure a crispy texture.
Roughly chop the onion, garlic, parsley, and cilantro before adding them to a food processor.
Pulse the herbs and aromatics until finely minced, then add the chickpeas and pulse until the mixture resembles a coarse meal; do not over-process into a paste.
Transfer the mixture to a bowl and stir in the cumin, coriander, cayenne, salt, pepper, and cornstarch until fully incorporated.
Cover and refrigerate the falafel mixture for at least 30 minutes to allow the flavors to meld and the binder to set.
Form the chilled mixture into balls or small patties, approximately 30 grams each, using wet hands or a scoop.
Heat canola oil in a deep pot to 175°C. Carefully lower falafel balls into the oil in batches, deep-frying for 3-5 minutes until dark golden brown and crispy.
Remove with a slotted spoon and drain on paper towels; serve immediately while hot.
Grate or finely mince the garlic clove into a small mixing bowl.
Add the tahini, lemon juice, and salt to the bowl and whisk vigorously; the mixture will likely seize up and become thick.
Gradually add water one tablespoon at a time, whisking constantly until the sauce becomes smooth and reaches a pourable, creamy consistency.
Taste and adjust seasoning with extra lemon or salt if needed, then drizzle over the warm falafel.