One of the more deliciously healthy things i’ve made lately. I was inspired by Yotam Ottolenghi’s recipe in his cookbook, Jerusalem – which I find myself leafing through quite often, mesmerized by the pictures, my stomach growling by the end. I chose not to fry the falafel really out of laziness. There is not much I hate more than frying, grease splattering everywhere (so right there I am already going to have to clean my stovetop as well) and it has to be done last minute. I prefer recipes that allow me to get the kitchen in order before I put myself into a food coma.
The tahini yogurt is fabulous on just about everything, trust me.
Falafel with Tahini Yogurt
Yield: 12 small patties
Ingredients
For the Falafel:
3 cups cooked chickpeas (2 15oz cans), drained and rinsed
1 yellow onion, diced
2 cloves garlic, roughly chopped
¼ cup fresh parsley
¼ cup fresh cilantro
½ tsp cayenne pepper
1½ tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
1 tsp baking powder
1 tsp kosher salt
¼ cup flour (feel free to try chickpea flour here, especially if you want to keep it gluten free)
For the Tahini Yogurt:
¼ cup tahini paste
¾ cup plain greek yogurt
1 clove of garlic, minced
½ cup water
juice of 1 lemon
salt and pepper
Serve with pita or naan, pickled red onion, lettuce
Instructions
Preheat the oven to 400˚F.
Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste.
Form into patties – use a ¼ cup measure and gently press into a patty.
Heat a few tablespoons of oil in a large non-stick pan and sauté falafel 3-4 minutes on either side, until golden brown – don’t crowd them in the pan, it will probably take two batches.
Place onto a cookie sheet and sauté the second batch if necessary.*
Finish cooking the falafel in the oven – about 20 minutes.
Meanwhile, make the tahini yogurt: combine all ingredients in a bowl and whisk together (be patient here and whisk slowly or you will end up with lemon juice all over the place).
Notes
*you can freeze the patties at this point – freeze in a single layer, not touching and once frozen place in a ziploc bag. Thaw in fridge or on counter and cook in 400˚F oven for 20 minutes.
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