Reviews (1)
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30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/01/2011
Recipe was perfect as is...well written, easy, perfectly flavored , held together perfectly and the right amount of sauce. I doubled the falafel ( which used 1 bag of chickpeas ) and doubled the sauce. Didn't make pickled veggies so can't comment on them.
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 dozen falafels
6105_021811_falafel.jpg
Ingredients
Ingredient Checklist
2 cups dried chickpeas, picked through and rinsed
1 small red onion, coarsely chopped
4 cloves garlic, smashed
1/2 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
1 1/2 tablespoons coarse salt
1 1/2 teaspoons freshly ground black pepper
Canola oil, for frying
Tahini Sauce
Quick Pickled Vegetables
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 dozen falafels
6105_021811_falafel.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 2 dozen falafels
Recipe Summary
Yield: Makes about 2 dozen falafels
Yield: Makes about 2 dozen falafels
Makes about 2 dozen falafels
6105_021811_falafel.jpg
6105_021811_falafel.jpg
Ingredients
Ingredients
- 2 cups dried chickpeas, picked through and rinsed
- 1 small red onion, coarsely chopped
- 4 cloves garlic, smashed
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 1/2 cup coarsely chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 1/2 tablespoons coarse salt
- 1 1/2 teaspoons freshly ground black pepper
- Canola oil, for frying
- Tahini Sauce
- Quick Pickled Vegetables
Directions
Place chickpeas in a large bowl and add enough water to cover by 3 inches. Place bowl in refrigerator and let soak until the chickpeas swell to double their size, at least 12 hours and up to 24. Drain and rinse thoroughly.
Transfer rinsed chickpeas to the bowl of a food processor and pulse until well ground (about the consistency of cornmeal). Add onion, garlic, parsley, cilantro, mint, cumin, coriander, baking powder, salt, and pepper; process until mixture is pureed, scraping down sides as necessary. Falafel mixture can be made 3 to 4 days in advance and kept refrigerated in an airtight container until ready to use.
Fill a countertop electric fryer or a deep pot 3 inches high with oil. Heat until it reaches 350 degrees on a deep-fry thermometer. Using your hands, form falafel mixture into a 1 3/4-inch balls, pressing tightly so that falafel does not fall apart while frying.
Using a slotted spoon and working in batches, carefully add falafel to hot oil, gently nudging so they do not stick to the bottom. Fry, turning as needed, until crusty and dark brown on all sides, about 5 minutes. Transfer falafel to a paper towel-lined plate to drain. Serve immediately with tahini and pickled vegetables.
Reviews (1)
Add Rating & Review
30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
08/01/2011
Recipe was perfect as is...well written, easy, perfectly flavored , held together perfectly and the right amount of sauce. I doubled the falafel ( which used 1 bag of chickpeas ) and doubled the sauce. Didn't make pickled veggies so can't comment on them.
Reviews (1)
Add Rating & Review
30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
Add Rating & Review
30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
30 Ratings
5 star values:
5
4 star values:
11
3 star values:
10
2 star values:
4
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 11
- 3 star values:
- 10
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
08/01/2011
Recipe was perfect as is...well written, easy, perfectly flavored , held together perfectly and the right amount of sauce. I doubled the falafel ( which used 1 bag of chickpeas ) and doubled the sauce. Didn't make pickled veggies so can't comment on them.
Martha Stewart Member
Rating: Unrated
08/01/2011
Recipe was perfect as is...well written, easy, perfectly flavored , held together perfectly and the right amount of sauce. I doubled the falafel ( which used 1 bag of chickpeas ) and doubled the sauce. Didn't make pickled veggies so can't comment on them.
Rating: Unrated
All Reviews for Falafel with Tahini Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Falafel with Tahini Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
