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Lunch / Dinner

Three-Herb Falafel with Tahini Sauce

Whether you call them chickpeas, garbanzos, or ceci [CHAY-chee], these beans are versatile. Available dried and canned, some recipes lend themselves better to one type over another. For the Classic Falafel recipe, dried are best. Just soak them overnight in plenty of water, like you would any dried bean. A traditional Middle Eastern street food, falafel, is a must-try chickpea recipe. These protein-packed and herb-spiced fried chickpea fritters are completely addictive. With just a drizzle of nutty tahini sauce, vegetarians and meat-eaters will fall in love with these homemade falafel.

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Ingredients

FOR THE SAUCE, PURÉE:

FOR THE FALAFEL, PULSE:

HEAT:

Instructions

For the sauce, purée tahini, lemon juice, water, garlic, salt, and cayenne in a mini food processor. (Sauce can be made ahead and chilled, but bring to room temperature before serving.)

For the falafel, pulse chickpeas, chopped red onion, cilantro, mint, parsley, flour, jalapeño, garlic, salt, cumin, coriander, baking powder, and black pepper in a food processor until minced and crumbly, scraping down sides as necessary.

Scoop dough with a #40 scoop (1½ Tbsp.); roll into ping-pongsized balls, pressing firmly.

Heat a large pot filled two-thirds full with oil to 350°. Line a baking sheet with paper towels.

Fry falafel in four batches until golden brown, gently nudging so they don’t stick to the bottom, about 4 minutes per batch; transfer to prepared baking sheet.

Top flatbreads with lettuce, sliced onion, cucumber, tomatoes, falafel, and sauce.

Three-Herb-Falafel-Step1

Don’t press the falafel too tightly or they’ll be dense, but be firm enough so they’ll stay intact while frying.

Nutritional Facts
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