Falafels are very important at our house. It's a delicious way to enjoy your protein and feel good about it. Although they are fried, they are a naturally low carb food so it's good for you. Once you try this homemade version you will be hooked. You can eat them in sandwiches with pita bread, tomato and parsley salad and hommus, or drizzle them with tahini sauce (recipe follows). 
Falafels:
- 2 cups dried chick peas or garbanzo beans, soaked overnight
- 3 cloves of garlic, peeled
- 1 onion, peeled and cut in four pieces
- 1/4 bunch parsley, washed
- 1/4 bunch mint, washed
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon ground pepper
- 1/8 teaspoon cayenne pepper (optional)
- salt to taste
- 1/4 cup sesame seeds
- oil for frying
Drain the chickpeas and put in a food processor along with the rest of the ingredients, except the sesame seeds. You may have to do this in batches, usually I just put a little bit of everything in each batch and process until very fine. Get all the batches together in a bowl and adjust seasonings, add the sesame seeds. You can "test fry" one little ball to see if it needs more salt. Heat the oil and make small discs with the mixture (don't worry if you think it needs something extra like flour or eggs, it doesn't) and try to compact them as much as you can in you hand, they can be about 1 1/2 inch wide and 1/2 inch thick. That varies according to you taste, you can make them a little bigger or thicker. Fry in both sides until dark golden brown. Serve immediately. You will often serve them with tahini sauce.
Tahini Sauce
- 1/2 cup tahini (ground sesame paste, found in most middle eastern grocery stores)
- juice of 1 lemon
- 6 tablespoons of water
- 1 garlic clove peeled and crushed (optional)
- salt to taste
In a small bowl mix the tahini with the lemon juice, the sauce will thicken but don't worry. Add the water, salt and optional garlic and stir until all the lumps disappears, you can add more water if it's too thick. Enjoy with your falafels!
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