Spicy Green Falafel with Tahini Sauce

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Crispy on the outside, soft and tender inside and spiked with spices, these green falafels can be eaten as a snack, with a salad or wrapped in warm pita bread. Falafel are traditionally made in the Middle East from dried chickpeas or/and broad beans but this recipe starts with a tin of drained chickpeas for speed.
Use chickpea flour to coat your hands when shaping your falafels or with a bowl of water on hand to keep your hands wet. Either technique works well to prevent your hands from becoming sticky with the falafel mixture.

 

Tahini Sauce	Falafel
2 tbsp Tahini 4 tbsp Almond milk (or water) 1 tbsp Apple cider vinegar Salt and pepper 1 tbsp Jalapeño, finely chopped	1 can x 400 g Chickpeas, drained 1 tsp Cumin powder 1 tsp coriander powder 120 g Baby spinach 25 g Cilantro 25 g Parsley 1 Jalapeño, chopped 4 Scallions, finely chopped 2 Garlic cloves, chopped 80 g Chickpea flour 1/2 tsp Baking soda Salt and pepper 35 g Unsalted, toasted pistachios 50 g Sesame seeds to coat the falafel, optional

1. Drain the chickpeas well, and pat dry with kitchen roll. Place the chickpeas into a food processor along with the cumin, coriander, baby spinach, coriander, parsley, jalapeño, spring onions, minced garlic, chickpea flour, and baking soda. Season to taste with salt and pepper.
2. Blend the falafel mix until a paste forms, adding the toasted pistachios right at the end to keep them mostly whole, as this will add texture and crunch to the falafel balls. If the mixture is too wet, add more chickpea flour. It needs to be firm enough to scoop and hold its shape.
3. Transfer the mix to a bowl and chill in the fridge for an hour to firm up a little again.
4. Preheat the oven to 180C/350F. Line a baking tray with parchment paper or brush with some olive oil. Roll the falafel mixture into 20-22 even balls. Coat half of the falafel balls in sesame seeds if you wish.
5. Bake in the oven for 12-14 minutes. When the falafels are ready they can be lifted off the pan or parchment paper easily, and will have a lightly golden base.
6. Meanwhile prepare the tahini sauce. Place tahini, almond milk or water, apple cider vinegar, salt and pepper in a jar. Stir until well combined. Stir in chopped jalapeño.
7. Transfer your falafels to a plate and serve with the dressing on the side.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com