Classic Homemade Falafel with Creamy Tahini Sauce

Name: Classic Homemade Falafel with Creamy Tahini Sauce
Ingredients: 225 g dried chickpeas; 1000 g water; 10 g baking soda; 100 g red onion; 10 g garlic; 25 g jalapeño pepper; 12 g salt; 5 g cumin; 2 g coriander; 2 g turmeric; 25 g fresh parsley; 25 g fresh cilantro; 150 g tahini paste; 20 g lemon juice; 3.5 g salt; 115 g water; vegetable oil

#falafel#chickpeas#tahini#frying#Brian Lagerstrom

This authentic homemade falafel recipe features perfectly crispy chickpea patties infused with aromatic herbs and spices, served with a smooth, tangy tahini sauce for dipping. A delicious, traditional Middle Eastern snack that's easy to prepare and full of flavor.

Ingredients extracted via AI

225 g dried chickpeas1000 g water10 g baking soda100 g red onion10 g garlic25 g jalapeño pepper12 g salt5 g cumin2 g coriander2 g turmeric25 g fresh parsley25 g fresh cilantro150 g tahini paste20 g lemon juice3.5 g salt115 g watervegetable oil

Procedure generated via AI

Place 225 g of dried chickpeas into a tall container.
Add about 1000 g (1 liter) of water and soak the chickpeas for at least 12 hours, preferably 24 hours.
After soaking, drain the chickpeas in a sieve for 1 to 2 minutes.
Transfer the chickpeas to a food processor and pulse 25 to 30 times until the texture resembles finely chopped garlic.
Scrape down the sides of the bowl occasionally to ensure even chopping and avoid larger pieces.
Move the chopped chickpeas into a mixing bowl.
In the food processor, blend 100 g red onion, 10 g garlic, 25 g jalapeño, 12 g salt, 5 g cumin, 2 g coriander, 2 g turmeric, 25 g fresh parsley, and 25 g fresh cilantro until smooth.
Add this herb and spice paste to the chopped chickpeas in the mixing bowl and combine thoroughly.
Check the moisture of the mixture by squeezing some in your hand; it should hold together without crumbling. If it's too crumbly, pulse the mixture in the food processor for another 10 to 15 seconds.
Refrigerate the mixture for 30 minutes to help it firm up.