Quick & Easy

Falafel with tahini sauce

falafel with tahini sauce
12 Item
15M
15M
30M

Ingredients

Tahini sauce

Method

1.Shell broad beans. Place broad beans in a large saucepan of boiling water; boil 2 minutes or until just tender. Drain. Refresh under cold running water; drain well. Remove grey skins. You need 2 cups peeled broad beans for falafel and ½ cup reserved for serving.
2.Process 2 cups broad beans, chickpeas, onion, garlic, herbs, salt and spices until finely chopped. Shape mixture firmly into oval shapes. Place falafel on a tray lined with plastic wrap. Refrigerate 1 hour.
3.To make tahini sauce; whisk ingredients in a small bowl until smooth. Season to taste.
4.Coat falafel in flour; shake off excess. Fill a large saucepan one-third full with oil; heat to 180°C/350°F (or until a cube of bread browns in 10 seconds). Using a spoon, lower falafel in batches into oil, deep-fry, turning occasionally, 2 minutes or until browned; drain on paper towel.
5.Serve falafel with tahini sauce, reserved beans and mint leaves; sprinkle with extra baharat.

You can use 750g (1½ pounds) frozen broad beans. Boil, refresh and remove skins as for fresh broad beans in step 1. Baharat is a middle eastern spice available from some delis and middle eastern grocers. If it’s hard to find, use moroccan spice mix instead which is readily available from supermarkets. Falafel mixture can be shaped into balls instead of ovals. Use rounded tablespoons of mixture, pressing firmly before gently rolling into balls.

Note

Related stories