I am back! And your patience is rewarded with a new recipe for falafel. Sure, I made these falafel burgers a while ago, but they didn’t come with a tahini sauce. I adapted a recipe from Eating Well, which was promoted as being a cheap meal. I cut back on the oil and salt, and made things a little simpler by eliminating the fresh herbs. Now, I like fresh herbs as much as the next person, but they are only cheap if you grow them yourself or get them from family and friends.
Despite cutting back on the seasoning, these falafel still had plenty of flavor. The picture below is from the first falafel meal, featuring a real plate. The subsequent falafel patties were good for lunch, but the tahini sauce and cucumber slices didn’t travel very well. So I’d recommend that this recipe be enjoyed at home, hopefully in the company of a few friends who like Middle Eastern food.
Falafel with Tahini Sauce
1 (15 oz.) can chick peas, rinsed and drained
1 bunch scallions, sliced, white and light green parts only
2 T whole wheat flour
1/2 t cumin
1/2 t Italian seasoning
1 T olive oil
1 (6 oz.) container plain Greek yogurt
2 T tahini
Juice of one lemon
Whole wheat pita
Place beans, scallions, egg, flour, cumin, and Italian seasoning in a food processor. Blend until smooth. Mixture will be very moist. Form into 4-5 patties.
Heat olive oil in a frying pan. Cook patties for 5-7 minutes on each side, until golden brown.
Mix yogurt, tahini, and lemon juice in a small bowl. Season with salt and pepper. Serve falafel in whole wheat pita with cucumber slices, and garnish with tahini sauce.
-Recipe adapted from Eating Well