Falafel are a traditional Middle Eastern dish found both in homes and as street food fare. Typically deep fried, our version are baked or air fried. We spice the falafel patties with our Shawarma Seasoning for big flavor and a little bite! Don’t worry because the dip into the Soom Premium Tahini sauce will mellow things out. Tuck them into pita with Cucumber Salad and Pickled Red Onions. These are big on flavor and pack a big protein punch. So good!
Time: 24 soak, 20 min cook
Makes 24 pattiesRating
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Loading...| For soaking the chickpeas: | |
| 1 cup dried chickpeas | |
| 1 tsp salt | |
| 1/4 tsp baking soda | |
| For the Falafel: | |
| 1/4 tsp baking powder | |
| 1 shallot, chopped | |
| 3 garlic cloves, minced | |
| 1 tsp lemon zest | |
| 2 tsp Shawarma Blend | |
| 1 tsp salt | |
| 1/2 cup fresh cilantro | |
| 1/2 cup fresh parsley | |
| Shallot Extra Virgin Olive Oil | |
| 1/4 cup all-purpose flour | |
| Warm pita, cucumber salad for serving | |
| For the Tahini Sauce: | |
| 1/2 cup Soom Premium Tahini | |
| Juice of 1 lemon | |
| 1 tsp salt | |
| 1/4 tsp Ground Cumin | |
| 1/4 tsp Roasted Granulated Garlic | |
| 6 Tbl ice water |
| 1. | Soak the dried chickpeas, 1 tsp salt and 1/4 tsp baking soda in water for 24 hours. Drain and discard the water. |
| 2. | Preheat the oven to 400°F. Pat dry the soaked chickpeas. In a food processor, add the chickpeas and baking powder and process until they are ground into an even piece-y meal - smaller than oatmeal but not a paste. Move to a bowl. |
| 3. | Use your hands to form 2-Tablespoon sized scoops into about 12 thick patties. Pack them firmly so that they hold together. Depending on the size you prefer, you will get 18-24 patties from this recipe. |
| 4. | Pour 1/4 cup Shallot Olive Oil onto a rimmed sheet pan and brush or tip to distribute. Place the patties on the baking sheet. Move them around and flip them so as to get oil on both sides. Bake for 14 minutes. Flip and bake for 10 minutes more or until golden brown and crisp on the outside. |
| 5. | To make the sauce. In a bowl combine the Soom Premium Tahini, lemon juice, Granulated Garlic, Ground Cumin and salt. Add the ice water, one Tablespoon at a time, stirring after each addition. The mixture will seize, then let go. The mixture will thin and lighten in color. If you'd like it thinner, add an additional Tablespoon of ice water. Allow to sit for a minute or two, then taste. Adjust with more salt or lemon juice if desired. |
| 6. | Serve the falafel on a platter with the creamy tahini sauce. Or build sandwiches in warm pitas with falafel, cucumber salad, pickled onions and tahini sauce. |
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