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It’s been about two years since I last made falafels. I’m not sure why it has been so long, I am crazy about these tasty little fritters. As a kid my mom used to buy a mix, that I believe you just added egg and water to. This however is really so simple, I don’t know why one wouldn’t make them from scratch.

Tomorrow I am going with my brother and his fiance up to the mountains for a long hike. I figured I would double the batch, and serve them for lunch tomorrow after finishing up our morning hike. I also packed a delicious salad for us to eat alongside the falafels.

I have been using this recipe for quite some time, and though I don’t have the sources, I think it is an adaptation of a few different recipes. The tahini dressing I got out of Vegan with a Vengeance, and was perfect for both the salad and on top of the falafels.

Falafel

• 1 can chickpeas, or two cups
• 1 small onion, finely chopped
• 2 gloves garlic, minced
• 1 1/2 tablespoons chopped fresh cilantro
• 1 teaspoon dried parsley
• 2 teaspoons ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 cup dry breadcrumbs
• 3/4 teaspoon salt
• 1/4 teaspoon cracked black peppercorns
• 1 cup vegetable oil for frying

1. Mash beans in a large bowl, or puree in a food processor. Stir in minced onion, garlic, cilantro, parsley, cumin, turmeric, baking powders, bread crumbs, salt, and pepper. Stir until combined. If necessary add a tablespoon or so of water.
2. Form small disc shaped balls of the dough, of equal sizes.
3. Heat the oil in a large pan over medium-high heat. Once it starts bubbling add a few of the falafels to the pan. Do not over crowd the pan, because it will make flipping them difficult, and could result in them breaking apart. Once the falafels start turning brown on one side, carefully flip to the other side. Let cool on paper towels when finished.

Tahini Dressing

• 8 teaspoons olive oil
• 3 cloves of garlic, chopped
• 1/2 cup tahini
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• Juice of 1 lemon
• Fresh cracked pepper to taste.
• 1/2 teaspoon paprika
• 1/4 cup lightly packed cilantro
• 1/2 cup water

1. Heat oil in a sauce pan over low heat. Add garlic, and stir. Do not allow to darken, you only want to cok until the garlic flavor is throughout the oil.
2. Combine all ingredients in a food processor. Spoon over salad or hot falafels.

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Original source: http://www.girlwanders.com/2008/08/01/falafel-with-tahini-dressing/

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