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Saturday, March 10, 2007

Falafel with Tahini Sauce

Seasonal Recipe of the Week
I love falafel, and every time I go to NYC, I go to Mamoun’s on MacDougal Street for a great cheap lunch. Seems it's fallen out of favor, but I am trying to bring it back, so here is a simple recipe made with uncooked chickpeas, crazy?

Ingredients for Falafel
2 cups dried chickpeas, soaked in 2 quarts of water overnight
5 cloves garlic
1 1/3 cups chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon cumin, ground
1/2 cup flour
1/4 cup water
1 teaspoon baking powder

Drain chickpeas and save liquid. In a food processor, combine chickpeas and 1 cup of soaking liquid. Pulse till finely chopped and add the rest of the ingredients. Taste for spice, I sometimes make it spicier with more Chile and pepper. The mixture should hold together when you squeeze it in your hand. If it’s too dry, add more of the soaking liquid. Heat a pot of oil to 350 degrees. Form mixture into small size balls — I use a small ice cream scoop — and drop into hot oil. They should fry for about 7-10 minutes till they float and are golden brown. You can also make ahead of time and warm in the oven. Serve Falafel in pita bread with lettuce, tomato, onion, and tahini sauce.

Ingredients for Tahini sauce
1 cup tahini
2/3 cup water
2 tablespoons lemon juice
1/2 teaspoon salt
Shot of Tabasco

Just stir it all together!