Crispy falafels with tahini dip sauce

Name: Crispy falafels with tahini dip sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 500 g chickpeas (soaked the day before); 3 to 4 cloves of garlic; 0.5 onion; 1 tsp bicarbonate; 1 tbsp roasted sesame seeds; 1 bunch of parsley; 2 tsp cumin powder; 2 tsp coriander powder; 1 tsp paprika; Pepper and salt; Tahini dip sauce:; 120 g tahini (creamy, dry, or smoked); juice of half a lemon; 2 cloves of grated garlic; 1 tsp salt; 0.5 tsp black pepper from the mill; 1/4 tsp cumin powder; 1 tsp grated ginger; 3 to 4 tbsp ice water to reach the desired thickness; Pinch of za&#39;atar or smoked paprika powder to finish; Drizzle of sesame oil to finish; 1 tsp agave

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30min

•

Easy

Crispy falafels with fresh tahini dip sauce, deliciously spiced & 100% veggie. Perfect for appetizers, as a snack, or for lunch.

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Ingredients

What do you need?

Quantity: 4P

500 g chickpeas (soaked the day before)
3 to 4 cloves of garlic
0.5 onion
1 tsp bicarbonate
1 tbsp roasted sesame seeds
1 bunch of parsley
2 tsp cumin powder
2 tsp coriander powder
1 tsp paprika
Pepper and salt

Tahini dip sauce:

120 g tahini (creamy, dry, or smoked)
juice of half a lemon
2 cloves of grated garlic
1 tsp salt
0.5 tsp black pepper from the mill
1/4 tsp cumin powder
1 tsp grated ginger
3 to 4 tbsp ice water to reach the desired thickness
Pinch of za'atar or smoked paprika powder to finish
Drizzle of sesame oil to finish
1 tsp agave

Tahini dip sauce:

Preparation method

How do you make this?

The day before, soak the chickpeas. Make sure they are well covered by double their volume in water.

Rinse and drain the chickpeas. Dry well with kitchen paper.

Pour the chickpeas into a food processor. Add onion and garlic.

Add salt, pepper, cumin, paprika, coriander powder, and bicarbonate.

Add coriander and parsley.

Mix everything in batches.

Scrape the edges well and mix a second time to achieve a texture that is neither too fine nor too thick. If you squeeze a handful, it should stick together. If not, continue cutting.

Pour the mixture into a bowl and remove the coarser pieces of chickpeas from the mixture.

Cover the bowl with cling film and keep it cool for 1 hour.

Heat the fryer to 175-185°C.

Then form the falafel balls: first wet your hands or use an ice cream scoop. Drop the falafel balls into the hot frying oil until they are golden brown.

Mix all the ingredients for the sauce together, finishing with some sesame oil and paprika powder or za'atar.