Falafel with Tahini Sauce
The holidays are tiring affairs. As pleasant as it is to see your loved ones, the emotions - even positive ones - are exhausting. And somehow, every year after Ivanovden it turns out that the food and intoxicating drinks consumed were far more than necessary. The steaks and cabbage sarmi, the Russian salad, the red wine and the rakia have their heavy say, and one truly feels heavy. This is the moment when it is good to give up (at least for a while) the so-tasty but heavy winter dishes and to put more vegetarian recipes on the menu for the next 20 days. It is time to replace mince meatballs with buckwheat meatballs, parsley meatballs, or falafel - chickpea meatballs. Falafel has long ceased to be exotic, and there is hardly a fan of doner who has not been tempted at least once to try the little chickpea meatballs. Falafel is very tasty and filling, and it is prepared very quickly.
Ingredients
| 250 грама | chickpeas |
| 1 брой | eggs |
| 1 глава | onion |
| 3 скилидки | garlic |
| 1/2 връзка | parsley |
| 2 филии | bread |
| 1/2 чаена лъжица | coriander |
| 1/2 чаена лъжица | cumin |
| 1/2 чаена лъжица | baking powder |
| 1 чаена чаша | yogurt |
| 1 супена лъжица | sesame tahini |
| 2 скилидки | garlic (for the sauce) |
| 2 чаени лъжици | lemon juice |
| 1/2 кафена лъжица | cumin (for the sauce) |
Instructions
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The first step of the falafel recipe is preparing the chickpeas. If you use canned chickpeas you can skip this first step, because it explains how to handle dry chickpeas. If you have chosen dry chickpeas, soak them overnight in cold water, then in the morning boil them for about 40-50 minutes, until the chickpeas soften a little. Then drain them and thoroughly rub them with your hands so that their skins fall off, and rinse them with cold water.
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Once the chickpeas are boiled and ready, blend them together with the onion, garlic, dry bread, egg and spices in a blender or food processor. Add the baking powder and mix well again.
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From the ready chickpea mixture, form small meatballs, which you fry in a deeper pan in hot oil. The chickpea meatballs are fried until they take on a golden colour. Keep in mind that this happens very quickly. Arrange the ready falafel in a flat plate on which you have previously placed kitchen paper, so that they drain of unnecessary fat.
Sauce for falafel: Blend all the ingredients in a blender or food processor. The tahini sauce is a wonderful addition to the chickpea meatballs!
From http://www.supichka.com/рецепта/368/фалафел-с-таханов-сос